![]() ![]() In 2014, DO Penedès introduced a separate category known as Clàssic Penedès. ![]() Yet there is plenty of competition in the vineyards of Penedès. Single-vineyard bottlings are currently in vogue, too, sold as ‘Cava de Paraje Calificado.’ The DO introduced this new tier in 2016 to improve Cava’s reputation. But, like Champagne, there are many categories, including white, rosé, vintage, NV, and zero-dosage Cava. ![]() Thus, most Cava bears very little resemblance to Moet & Chandon and Krug: the fruit is riper, and the flavors have a spicier edge, with fennel and herbaceous notes much in evidence. Yet despite the encroachment of Pinot Noir and Chardonnay, most growers use Spanish grapes – Macabeo, Xarel-lo, and Parellada – to make their sparkling wine. From one perspective, Cava is ‘Spanish Champagne’ – it uses the traditional method developed in northeastern France in the 18th century. The same could be said of Cava over 95 percent of Spain’s premier bubbly is made in Catalunya, mainly from the vineyards on a plateau surrounding Sant Sadurni d’Anoia. There is no ‘typical’ wine from Penedès, not least because attitudes and approaches to winemaking vary dramatically. However, they are also committed to championing ancient Catalan grapes like the red-skinned Trepat. The Torres family was one of the first to introduce modern equipment and French varieties to Catalunya in the mid-20th century. It’s all here: light and unoaked Sauvignon Blanc, barrel-fermented Xarel-lo, Pomerol-like Merlot, and exceptional Cabernet Sauvignon from Torres’ Mas La Plana vineyard. Founded in 1960, the DO covers red, white, and rosé wines that are difficult to pin down. It is arguably one of Spain’s most progressive DOs, having long welcomed international styles like Chardonnay and Merlot – an anathema to other appellations and winemakers in the country. Winemaking and regional classifications Agusti Torello's Mata Kripta CavaĪ tremendous amount of grape varieties are grown in Penedès. ![]()
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