Marqués de Monistrol is one of the main producers of cava, having established the production of cava on the property of San Sadurni d'Anoia in 1882, in the heart of the Penedès, 40 km southwest of Barcelona. Since then, quality has been synonymous with the production of some of the best sparkling wines in Spain. Since 1882 our cavas have been made following the traditional method (same production method as champagne). Every year our cavas win international awards for their excellent quality.
Made according to the traditional Champagne method. These cavas are carefully aged in our quiet underground cellars for 15 months before going on the market. They are then transferred to oak barrels to age for a period of around 24 months, depending on the vintage. And finally, another 36 months in the bottle, where it continues to evolve, before going on the market.
Excellent with appetizers, soups and white fish.
SOURCE: DO CAVA
VARIETY: 40% Macabeo, 30% Xarel-Lo and 30% Parellada
ALCOHOL: 11.5% VOL.
Pale straw color, with a fine foam.
Exceptional balance and fine aromas formed during bottle aging.
The long-lasting bubbles give this cava a very fresh aftertaste.