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Cava

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Traditionally made from Macabeo, Parellada and Xarello grapes, the rose variants may also include Trepat, Garnacha or Monastrell grapes. The zesty Cava has distinct citrus notes with good acidity and minerality. Aged Cava develops more almond, baked apple, and toasty aromas over time. Pair with fried foods, creamy sauces, and salads with a dash of artichoke and asparagus.