
121,00 €
Only 2 left in stock
Of the six, this is the one I’d put in front of somebody who thinks they already know what rosé Cava tastes like. It’s made from Trepat, a Catalan grape you don’t see nearly enough of, and there is more going on in it than in most sparkling wines at any price.
The grapes are certified organic and hand-picked, farmed using ozone rather than chemical treatments. The base wine rests in second-fill French oak, then it’s twenty-six months in bottle by the traditional method before the bottles are sealed and lowered twenty-four metres into the Mediterranean for a further twelve months, off Cabo de las Huertas outside Alicante.
A deep salmon colour, and the creamiest bead of the whole collection. The nose is complex and takes its time — talc, hay and dried mushroom minerality first, then apricot, and with a little swirling the pastry and butter arrive. It’s dry, with high acidity held in check by that minerality, creamy across the palate with stone fruit and an almost yoghurty, nutty note, and a long finish with a bitter caramel twist right at the end.
Very cold, 5–7°C. It’s the rare sparkling wine that can take on a paella without disappearing, and it’s excellent with oily fish, charcuterie, or a coca straight out of the oven.

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