Estate: Segura Viudas was founded in 1954 and is located in the Penedes region of northeastern Spain. The estate is one of the leading producers of sparkling wine in Spain, and is “noted for its high production standards of traditional Methode Champenoise”. The Brut Cava has gained a reputation as a consistent and reliable “best buy”.
Philosophy: To “create sophisticated yet approachable cavas for all occasions”, with 3 defining characteristics; “fruit, freshness and complexity”.
Winemaking: Grapes are hand harvested and transported to the winery in small containers to ensure they arrive in prime condition. Vinified in the méthode champenoise technique, then aged in the bottle for up to 2 years in their underground cave.
Tasting Notes: Light gold in colour with light aromas of apple, white flowers and minerals. Simple and easy going, with subtle apple and melon notes that join diminutive, fizzy bubbles, whilst light citrus zest compliments the dry finish.
Blend of Macabeo, Parellada and Xarel [I could not verify varietal percentages.]
A fuller bodied Rosé with a fantastic synergy of bright fruit, fizz and creamy finish.
Estate: Founded in 1921 by pioneer winemaker Joan Juvé Baqués along with his wife Teresa Camps Farré, Juvé Y Camps is located in San Sadurní d’Anoia [the birthplace of Cava] in the northeastern Penedès region near Barcelona. Joan Juvé Baqués restored the estate’s vineyards and was at the forefront of revitalizing the area’s wine production. Today the estate consists of 2700 acres of vineyards and is headed by the 3rd generation, who have established the estate “as the most highly regarded Cava producer in Spain”. Their wines are served at state banquets and government events.
Philosophy: To craft wines using “traditional, high quality winemaking practices”.
Winemaking: Grapes for the Brut Rosé were sourced from the 200 acre Feixa vineyard with clay and limestone soil. The Cava is made in the ‘Traditional Method’ [the same method used for Champagne] in which it undergoes a secondary fermentation in the bottle.
Tasting Notes: Dark pink with copper highlights, with aromas of strawberry and minerals. Floral notes accent vivid strawberry and raspberry flavours, whilst chalky minerals and traces of bitter almond comprise the rich, creamy-like finish.
100% Pinot Noir
Cava/ San Sadurní d’Anoia
Bottled by Juvé Y Camps
Friendly and straightforward, a fantastic sparkler on its own or to pair with a wide variety of dishes.
Brand: Flor is the brainchild of renowned chef Mario Batali along with his partners restaurateur Joe Bastianich, and chef and author Lidia Bastianich. It is the house Prosecco and sparkling Rosé brand served in many of their fantastic restaurants.
Tasting Notes: Rose-pink in colour with aromas of strawberry, minerals and hints of vanilla. Strawberry centric with white pepper and floral hints complimented by energetic bubbles and a refreshing acidity, finishing super dry and crisp. [Even the bubbles are dry!]
90% Glera, 10% Pinot Noir
Produced by TV/10260, Valdobbiadene
$18 [average price]
Not for the faint of heart, this intense, earthy gem will funkafy your evening.
Estate: Passionate to cultivate indigenous varietals that were slowly disappearing in the area, Ca’ de Noci was founded by brothers Giovanni and Alberto Masini on their family’s estate near Reggio Emilia in Northern Italy. The 5 hectares of vineyards are located on rocky limestone soil along the Crostolo River.
Winemaking: The vineyards are certified organic, and the brothers do not use chemicals in any process of winemaking, including sulphur and additives. Wines are left unfiltered and unfined.
Tasting Notes: Inky violet red in colour with pink bubbles, black cherry and blackberry flavours ride along a current of vivacious fizz, backed by barn door funky earth notes and a cleansing acidity that harmonises with the fruity, dry finish.
Blend of Lambrusco Grasparossa, Lambrusco Maestri and Malbo Gentile
Only 4000 bottles produced
Straightforward with an elegant edge, this is a refreshing, versatile Prosecco fantastic on its own or with appetizers, or even light risotto and pasta dishes. [One of my favourite Prosecco!]
Estate: Antonio Franco founded Nino Franco in 1919. He named the estate located in Valdobbiadene, at the foot of the Prealps in the Veneto region of northern Italy “Cantine Franco”. Headed by Primo Franco [the 3rd generation], the estate has expanded over the years and today the winery is one of the oldest in Valdobbiadene. Known not only for his “high quality and delicious wines” but also for his charm, spontaneity and open mind, Primo Franco was one of the “first pioneers” to export Prosecco internationally.
Winemaking: Grapes were sourced from hillside vineyards at medium to high altitudes. Fermented in stainless steel, second fermentation in “cuve close”. [Tank fermentation or Charmat Method]
Tasting Notes: Light gold in colour with aromas of apple, fresh bread and floral hints. Creamy lemon and clean minerals joined steady, delicate bubbles that culminated in a crisp, dry finish.
Prosecco Superiore Valdobbiadene
Bottled by Nino Franco
Rated 90 points by The Wine Advocate