Avinyó turns out honest, excellent quality-price ratio sparkling wines in Penedès, the heart of Cava-making country, located in the Spanish region of Catalunya. Their Cava Brut Reserva is 60% macabeo, 25% xarel-lo, and 15% parellada from organically-farmed estate vines. Like all Cavas, this one is made in the so-called método tradicional (Champagne method). The base wine is fermented in temperature-controlled stainless steel, with secondary fermentation in the bottle for 18-24 months on the lees before disgorgement. The wine is bottled unfiltered, with a dosage of 6 g/L. Pop it as an aperitivo, drink it with tapas, or enjoy it with paella. Catalunyans love to drink Cava with grilled calçots (similar to our leeks) at a so-called calçotada, so fire up the grill and whip up some romesco sauce!
