colour: pale golden colour with trifling green shades, fine bubbles, crown form and superficial sparkle
smell: elegant and delicate aromatic nuances
palate: balanced and dry
serving temperature: 6° - 8° C.
alcohol: 12% vol.
from the vineyard to the table...
At the beginning of 1890 decade, the Raventòs Poch family, werw dedicated to the growth of vineyards and to the elaboration of wines in the Pendes region. It was then, when they elaborated their first bottle of naturally sparkling wine (CAVA) following the “Méthode Champenoise”, now called “Traditional Method”.
In 1918, the persistent efforts and professional attitude of Raventòs family, gave national prominence and recognition for their brands of sparkling wines: LACRIMA BACCUS and LAVERNOYA.
In 1966, after succession of ownerships by different families, this company was finally incorporated as CAVAS LAVERNOYA,S.A.
Are you curious?
Catalunya's major Cava producing town is Sant Sadurní d'Anoia (85% of national output) which has a Cava Week celebration dedicated to Catalan champagne with a whole range of gastronomic events and concerts, etc.
Cava must spend at least nine months in its bottle before dégorgement, or recorking. The grape varieties used to develop the cava wines are Macabeu, Xarel-lo and Chardonnay. Other variables that make Cava so special are moderate rainfall, intense sunshine and soft winds, all features of the Penedes region. Such conditions help the grape to mature properly, creating its distinctive aroma and cutting dry taste. Cava is distinct for its dryness and some say that it's drier than Champagne.
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