"MASCARO" CAVA BRUT NATURE
PRODUCER: BODEGAS MASCARO SLU
PENEDES - BARCELONA - CATALUNYA - SPAIN

Cava is Spain's traditional method sparkling wine, produced mainly in the Penedes region in northeastern Spain.
Crisp, fruity and well-balanced, Cava has grown in popularity over the years and consumers like Cavas for their straightforward flavors, long-lasting bubbles, and excellent values.
Like other sparkling wines made in the traditional method (the same process which is followed in Champagne), the second fermentation of a Cava takes place in the bottle under special conditions of temperature and humidity. It is this secondary fermentation which produces the bubbles. The bottles are cellared for a minimum of nine months as the wine ages on the yeast before they can qualify for the Cava D.O. designation. The D.O. (denomination of origin) designation also signifies that the Cava has been produced from authorized grapes in the traditional method.
Cavas are usually "blanc de blancs" which means that they are produced from white grapes, but they may also include some red grapes to give the wine a pink or darker color. Cava is classified by the sugar content, and the ageing time. Ranging from driest to sweetest, Cava is classified as : Extra Brut, Brut, Extra Dry, Dry, Semi-Dry, and Sweet.
Cava is no longer just a celebration wine. It is frequently enjoyed as an aperitif . Cava is also quite a charming dinner companion, a pleasing accompaniment with white meat, fish and vegetable dishes and positively stunning with spicy cuisine. Cava charms but does not overwhelm -- with dinner it will not interfere with the food flavors nor will it lose its own assertiveness. Cava's excellent paring with dessert and cheese courses is well-known, and indeed Cava is welcome at any meal.
Mascaro Cava Brut Nature was aged 24 months.
Grapes varieties: 20% Macabeo + 80% Parellada