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Aged for 20 months on the lees. Champenoise method. The three different grapes (macabeu, xarello, and parellada) are harvested, pressed, and fermented seperately in stainless steal tanks achieving 10% alc. After fermentation the final cupage (blend) is made.
Tasting notes: Naverán Brut Reserva is medium dry, fresh, smooth, and crisp, with an enjoyble long finish.
"A blend of 50% Xarello, 30% Macabeo, and 20% Parellada, the non-vintage Cava Brut Reserva Blanc de Blancs (a term which obviously has a different connotation in Spain as in France it would have to be made from 100% Chardonnay) is a crisp, chalky sparkler that should drink well for 1-2 years."
The Wine Advocate
Thirty years of carefully crafting Cava is a family legacy that began in 1901. Founded in 1985 by Swiss-born Michel Gilleron Parellada, the Caves Naveran winery owns 110 hectares (272 acres) of vines in the town of Torrelavit located in the Alt (high) Penedes subregion. Despite the fact that Cava is Spain’s largest volume wine export to the U.S., Cavas are made utilizing the same methods used in Champagne and have remained Spain’s best-kept secret for quality and value in wine.
Photo Credit: Friederike Paetzold
The third largest country in production, Spain ranks first in land under vine. Diversity and innovation are the key factors bringing Spain back into the world wine market.
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Most Champagne you encounter will be NV, or non-vintage. This is because the base wine is a blend of wine from
In producing non-vintage wines, Champagne houses strive to keep the taste consistent year by year, and non-vintage
the winemakers flexibility in blending, ensuring a constant style each year. Non-vintage Champagne...Read More About Non-Vintage
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