Macabeo, Xarel-lo and Parellada.
This is from the stable of Bodegas Perica, our favourite Rioja producer. The work closely with a winery in Penedes to create this gorgeous Brut Nature Cava.
Brut Nature Cava has to be 0-3 g/l residual sugar. This means you have a far drier style of Cava, close in style to a Brut or Brut Nature Champagne. In fact Cava is made the same way that Champagne is produced, but with different grapes. In Spain it is often called Champan.
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