Avinyo, Cava Reserva Brut 2016
Parellada, Xarel-lo, and Macabeo.
Avinyó can trace the lineage of its estate back to 990. Only free-run juice is fermented for this reserve expression the usual trifecta of Spanish Cava grapes. The wine spends time in oak barrels before aging 24 months in bottle on the lees as it is made in Méthode Champenoise. The resulting soft mouth-feel, golden apple flavors, lifted by acid and minerality gives the impression that this could be a high-end Champagne. 15-60 year old vines are farmed organically.