The festively decked-out Vilarnau Brut Reserva D. O. Cava and Vilarnau Brut Reserva Rose Guarda Superior D.O. Cava are vegan-friendly, made from organic grapes, and sport colorful, eye-catching Trencadis Edition sleeve designs inspired by famed Catalan architects Antoni GaudÍ and Josep MarÍa Pujol’s Modernista style-mosaics created using repurposed glass and ceramic fragments. They are imported by Gonzalez Byass USA whose eclectic wine portfolio include Gonzalez Byass Spanish, Mexican, and Chilean family estate selections, and those from French, Italian, Argentinean, Austrian, and Portuguese producers.
A Little Bit About Cava
Cava is a Spanish sparkling wine. It is typically made from the Spanish native grapes Macabeo, Parellada, Xarel-lo, Monastrell, Subirat Parent (Malvasia originating from Catalonia), and Garnacha, and international varietals including Chardonnay and Pinot Noir. Cavas identified as “D.O (Designation of Origin)” indicates that they are made within the Cava production areas of Catalonia ((90+%) is concentrated in Sant Sadurní d’Anoia), La Rioja, Aragón, Valencia, and Extremadura. Cava classifications are determined by the length of time the wine spends in contact with the yeasts and bits of grape that remain after the fermentation process.
Categories of Cava
Cava de Guarda (9 months aging in bottle): Energetically effervescent, with freshness, and a citrus fruit character.
Cava de Guarda Superior (aged a minimum of 18 months in bottle): Grapes sourced from 100% organic 10-year-old+ vineyards with a 10,000kg/ha capacity on yields (applies to all categories of Cava de Guarda Superior). Harvest year needs to be indicated on the bottle. Rich and nuanced, partly due to extended aging in the bottle.
Cava de Guarda Superior Reserva (often aged 18+ months in bottle): The Reserva is typically stored in dark cellars. Aging imparts greater aroma, flavor complexity, and character to the Cava.
Cava de Guarda Superior Gran Reserva (aged a minimum of 30 months in bottle): Prolonged contact with the lees results in Cavas with concentrated and intense aromas and flavors.
Cava de Guarda Superior de Paraje Calificado (aged a minimum of 36 months in bottle, and crafted in the Brut Nature, Extra Brut, and Brut styles): Manual harvesting of grapes grown on vines cultivated in small plots within the DO with a maximum grape yield limit of 8000kg per hectare, and a maximum production output of 48 hectoliters per hectare guaranteeing the quality of the Cava. Harvesting is performed manually, and production occurs on the estate.
For more information on Cava please check out Taste of Spain: Spotlight on D.O. Cava – Wine Mind It
Vilarnau Brut Reserva D.O. Cava
Blend of organic Macabeo (50%), Parellada (35%), Chardonnay (15%)
Residual Sugar: 10 g/l
Production method: Aged 15 months in bottle
Fresh and balanced, with a soft acidity, aromas of citrus and orchard fruit, and vanilla, and notes of ripe lemons, pears, and apples, and cream
Vilarnau Brut Reserva Rose Guarda Superior D.O. Cava
Blend of organic Garnacha (85%), Pinot Noir (15%)
Residual Sugar: 8 g/l
Production method: Aged 15 to 24+ months in bottle
Crisp and elegant, with aromas of rose petals, and mixed red berries, and integrated notes of violets, and ripe strawberries, cranberries, and raspberries,
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