Alcohol: 11%
Grape(s): 50% Xarelo, 30% Macabeo, 20% Parellada
Localization: Penedes, Spain
Tasting Notes: Ripe apple, peach, and yeasty aromas. Mouthfilling ripe orchard fruits, biscuity hints, and long.
Notes: Superb Gold medal Cava made by the same method as Champagne. It’s from one of Spain’s oldest family estates, whose fine fizz is served in over 20 Michelin starred restaurants across Spain and Portugal, even beating Dom Pérignon in a blind tasting!
Food pairing: With ripe apple and peach notes and complex toasty length, it makes a very fine apéritif with toasted salted almonds, jamón Iberico, olives, and other tapas.
The Domain: Grape growers and wine producers from ancient times, Oriol Rossell is a family winery that has come to consolidate a great name as makers of cava. Its 85 ha. of vineyards are cultivated only with the traditional three varieties in the region, Xarel · lo, Macabeo and Parellada, and its purpose, getting a top-quality product according to tradition.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
