A classic blend of Macabeo, Parellada and Xarel-lo - from 35 hectares of vines cultivated on the Can Macia estate, in the Anoia river basin near Odena. Made using the traditional Cava method - the wine is matured for an extended period of 24 months before disgorgement to enhance the complex, fruity aromas.
White fruit and citrus aromas lead onto a complex palate with green apple, stone fruit and a touch of white spice. Bubbles are fine and persistent through to the long finish and gentle savoury twist.
Delicious as an aperitif, great with tapas, but equally with enough conecentration and complexity to drink throughout a meal.
Really nice Cava!
I've been a flying the flag for cava and the Mas Macia for many a year, weathering the prosecco floods. It has more flavour and bite; dependable, dry and a sensible price point.