Forget mass-produced Cava. This is serious, handcrafted Spanish fizz that hails from Oriol Rossell and their the 17th-century, Parker-rated estate just outside Barcelona.
Made in the same traditional method as fine Champagne, Cava’s popularity is surging, thanks to quality-focused producers like Oriol Rossell. In fact, their wines regularly win 90-plus Parker Points and are served at over 20 Michelin-starred restaurants across Spain and Portugal. This is their brut, and it's made with traditional grapes Xarel-lo (for enticing aroma), Macabeo (for ripe stone fruit) and Parellada (for zingy citrus flavors) – it's clean and crisp, with fine streams of tiny bubbles (the mark of quality).
Look forward to fresh, food-friendly acidity and a long, creamy finish, thanks to 24 months in fine oak. Perfect for sipping during any celebration - also a great match with fresh seafood or aged Spanish cheese like Manchego.