The 2015 Avinyo Cava Reserva Rose shows bright red fruits combined with toast notes. On the palate, the wine is fresh and vibrant with light spicy elements.
Pairs well with leeks, sausages, romesco, tomatoes, aioli
Critical AcclaimAll Vintages
Avinyó Cava is a premier, hand-made, artisanal sparkling wine house which stands in stark contrast to the status quo of the industrial Cava machine. It begins with their location in the Catalan countryside in the remote village of Avinyonet del Penedès, where the Esteve family traces their history to 1597 with the building of their Masia (Catalan farmhouse) named "Can Fontanals," the traditional family home. Their spirit of innovation and respect for traditions, driven by an undercurrent of constant self-improvement and a relentless drive for quality, are the defining characteristics that set Avinyó Cava apart from others.
Today, Avinyó produces wine exclusively from vineyards that they own and farm organically with great care and respect, a rarity among Cava producers. This point cannot be overstated, as the unfortunate commodification of Cava by the industrial-volume producers has resulted in intense downward pressure for grape prices in the region and a subsequent race to the bottom for Cava pricing, especially in the US market. This, in turn, has led to the reality that most Cavas that make it to the US are not from organic farms like Can Fontanals. Rather, they are industrially produced from an anonymous base wine purchased cheaply from the local cooperative, re-fermented and aged for the bare-minimum time required (9 months), and adorned with a fantasy label, from a winery which does not exist. This is the situation in which serious Cava producers find themselves today, a reality which only serves to drive the resourceful Esteve-Nadal family to push their quality standards higher each vintage, setting themselves in bold contrast to companies who do not farm their own fruit or even know the origin of their grapes.
Such is the dedication to quality at Avinyó that the minimum aging for their "entry-level" Reserva cuvée is 24 months, with many of their bottlings receiving at least 36 months of time on the lees. Each shipment of wines is disgorged on-demand for refrigerated transport to the US, so flavors are always fresh and vibrant. In addition to being produced solely from organically certified (since 2019) estate-grown grapes and with extended lees-aging in bottle, all Avinyó Cava is from a single-vintage, clearly labeled on the bottle. No reserve solera wine is used here to alter either the expression of the vineyard or correct for a "house-style." Avinyó is about transparency. Today, the next generation of the Esteve-Nadal family is at the helm, refining innovation while respecting tradition. Four siblings (Xavier, Luis, Pedro Juan, and Ana) blend tradition, technology, and a relentless pursuit of quality to make their distinctive wines. In the family tradition, we can expect excellence for generations to come.
Known for bold reds, crisp whites, easy-drinking rosés, distinctive sparkling, and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.
Ribera del Duero is gaining ground for Spanish wines with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied Spanish red wine blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a Spanish sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest Spanish wine region of Galicia, refreshing Spanish white Albariño and Verdejo dominate.
Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.