70% Chardonnay, 15% Parellada, 7.5% Xarel-lo, 7.5% Macabeu // Méthode champenoise

This non-vintage Cava, made using the traditional (Champagne) method, is an interesting blend of Chardonnay combined with grapes commonly found in Spain. After aging at least 15 months, the finished wine was a smidge sweet at the start but then became quite dry. Considering the bubbles were created in the bottle, I expected them to be more refined and vigorous than they were… but you can’t beat this price for a Spanish Cava!