Bodegas Naveran Rosado 2016
Bodegas Naveran is a premium Cava producer that uses estate-grown organic grapes. The Naveran family legacy began in 1901 and today, their estate owns 110 hectares (272 acres) of vines in the town of Torrelavit located in the Alt (high) Penedès subregion in northeastern Spain. 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. Unlike the majority of the big Cava houses that purchase most of their grapes, Naveran makes handcrafted Cavas from their own vineyards.
Proprietor Michel Gilleron Parellada's goal with this Cava is to show the purity, youth and bright flavor characters of this special place. Xarello (10%) and Chardonnay (20%) contribute body, Macabeo (40%) gives aromatic intensity and Parellada (30%) lends acidity to the wine. The organically grown (non-certified) vines were planted between the course of 1970 to 1995 and the soil is tended in clay and limestone soil at 252 m (827 ft) elevation. The Naveran estate's higher elevation allows the grapes to retain more natural acidity, which results in wines that are zesty, fresh and have expressive aromas. Naveran Brut Nature spends 18 months on lees after fermentation in the bottle to achieve greater depth, complexity, and long-lasting bubbles.
What makes this wine unique? Bodegas Naveran is 100% estate-owned and their vineyards are organically grown for higher quality control. Also, old vines result in smaller yields which increase concentration and grape quality. This winery also has its very own bottling production for all of their vintage cavas. Did you know 85% of the cavas made by Naveran are sold in France, the birthplace and home of Champagne?
Known for bold reds, crisp whites and 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 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 red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.
What are the different types of Champagne and sparkling wine?
Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.
How is Champagne and sparkling wine made?
Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.
What gives Champagne and sparkling wine its 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.
How do you serve Champagne and sparkling wine?
Ideally for storing Champagne and sparkling wine in any long-term sense, they should be at cellar temperature, about 55F. For serving, cool Champagne and sparkling wine down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking Champagne and sparkling wine, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.
How long does Champagne and sparkling wine last?
Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.