The spirit of innovation and respect for traditions, driven by an undercurrent of constant self-improvement and a relentless drive for quality, are the defining characteristics that set Avinyó Cava apart as one of the finest artisanal sparkling wine producers in the world. Avinyó Reserva is an honest and transparent entry into the beloved traditional-method sparkling wines of Catalonia. It is delicious, unpretentious sparkling wine you can drink every day, made by the Esteve-Nadal family, who maintain one of the most welcoming and authentic estates on the planet. As an elaborador integral, the D.O. Cava’s equivalent to récoltant manipulant, Avinyó cava is 100% estate-made, from vineyard to bottle. The wine is comprised of 60% xarelᐧlo, 25% macabeo, and 15% parellada from organically-farmed estate vines planted from 1978 to 1988 at Can Fontanals at 250-275m elevation.
Long before the D.O. Cava updated its regulations with a mandate to increase quality and perception, Avinyó was surpassing expectations on their own volition. Hence, even their “base” cuvée, this Cava Brut Reserva, has long been vintage dated, made from old vineyards of organically-farmed indigenous grapes, and bottle aged for at least 18 months. Avinyó’s dedication to quality is self-motivated—their own lofty standards guide their winemaking, not top-down dictates.
Vinification
After a night-time grape harvest to avoid oxidation and for optimal temperature, the grapes are pressed very gently in a pneumatic press. The base wine then ferments in temperature-controlled stainless steel between 14° and 16°C. After cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in March. It is then aged 18-24 months on the lees before being disgorged on demand. Bottled unfiltered.
Region
Catalonia
Appellation
DO Cava—Valls d’Anoia-Foix, Comtats de Barcelona
Village
Avinyonet del Penedès
Elevation
250-275m
Grapes
60% Xarelᐧlo / 25% Macabeo / 15% Parellada
Vine Age
Vines planted from 1945 to 2017
Soil
Sandy loam and calcareous clay
Fermentation
Fermented with indigenous yeasts in stainless steel tanks
Secondary Fermentation
Méthode traditionnelle
Aging
18 to 24 months on lees
Dosage
6g/L
Farming
Organic
Vegan
Yes
ABV
12%
Pack Size
12x750mL