Avinyó Cava is a premier, hand-made, artisanal sparkling wine house which stands in stark contrast to the status quo of the industrial Cava machine. Located in the Catalan countryside in the remote village of Avinyonet del Penedès, the Esteve family traces their history to 1597 in the same farmhouse, Can Fontanals. Their 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.
In 2022, Avinyó earned the prestigious designation of Elaborador Integral (integral producer), a new certification signifying that Avinyó is a top producer who not only grows all of their own grapes organically, but also vinifies all of their wines. This designation has similarities with Récoltant-Manipulant in Champagne. Only 14 producers are designated Elaborador Integral, which is held to strict rules established by the Regulatory Board of the DO Cava.
La Ticota, Avinyó’s oldest single vineyard, is a very special 2ha organically-farmed, single vineyard planted in 1940 by their grandfather to 85% xarel•lo and 15% macabeo, in primarily clay-calcareous soil. La Ticota is one of Spain’s most distinctive and complex single-vineyard sparkling wines, produced in very limited quantities in only the best vintages.
Vinification
After a nighttime hand-harvesting to avoid oxidation and for optimal temperature, organically-farmed grapes are pressed very gently in a pneumatic press. The base wine is fermented in temperature-controlled stainless steel between 14°C and 16°C. After a light filtration and cold-stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in February. Aged for a minimum of 60 months on the lees before disgorgement. 12% ABV, no dosage, and minimal sulfur added at bottling.
Region
Catalonia
Appellation
DO Cava—Valls d’Anoia-Foix, Comtats de Barcelona
Village
Avinyonet del Penedès
Site
La Ticota (2ha)
Elevation
250m
Grapes
85% Xarell•lo and 15% Macabeo
Vine Age
Vines planted in 1940
Soil
Clay calcareous
Fermentation
Fermented with indigenous yeasts in stainless steel tanks
Aging
60 months on the lees in bottle
Disgorgement
September 2022
Secondary Fermentation
Méthode traditionnelle
Farming
Certified Organic
Vegan
Yes
ABV
12%
Pack Size
12x750mL, 6×1.5L