SightPale yellow with greenish huesNoseComplex and elegant with aromas of vegetables and fruits. Light notes of time spent in the barrel.TasteFine, pleasant and unctuous. Very good acidity. Passing is fruity and oaky. Persistent finish.
SightBright pale yellow, with hints of yellow and green. Good training of beads and crown. NosePeculiar and pleasant aroma, powerful and refined, fruity character, with light notes varietal breeding.TasteOily, personal, with nerve and pleasant, clear notes of perceived parenting on lees. Persistent and complex aftertaste.
Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.
Other cavas from the D.O. Cava
The origin of the property as XI century Romanesque chapel attests that it exists. In the mid-nineteenth century, Don Pablo Parellada of Naverán, of noble origin, built a solid foundation for proper installation wine. Throughout their generations, the house Naverán has kept its traditional character and family. The vineyards, with an area of 100 hectares, are located in the heart of Alt Penedès, a region ideal for producing wines and champagne, and they are born and mature white and red grapes del Penedès. Also, have also been introduced varieties chardonnay, cabernet sauvignon and merlot, giving an excellent result. The facility houses a capacity of 1 million liters in stainless steel tanks and 500 French oak barrels of Limousin.