‘It was easy, it was cheap, go and do it!’ went the rallying cry of a wonderfully obscure punk rock 45 back in 1977. Well, Jose Raventos was over a century ahead of punk rock in 1872, when he decided to make inexpensive, high quality sparkling wine from the Xarel-lo, Parellada and Macabeo grapes that had replaced the heavier red grapes that were ravaged by the phylloxera epidemic. He went on to have worldwide hits with the Codorniu and Freixenet labels, and an entire jukebox of producers, large and small, sprung up around Catalonia. Today you can enjoy a whole mix-tape of Cavas, from the lusciously creamy Torre Oria Brut Reserve to the ground breaking, citrus-driven Anna de Codorniu, all of them giving the value, freshness and thrilling immediacy of a classic seven-inch single. Another curious and wonderful thing about Cava is that it is made in the same way as Champage – using the ‘Methode Champenoise’, which involves secondary fermentation in the bottle and guarantees a certain benchmark of quality.
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£9.75Chardonnay (70%), Parellada (15%), Macabeo/Xarel-lo (15%)3Light Full bodied2Dry Sweet
£8.00Parellada, Macabeo, Xarello3Light Full bodied2Dry Sweet
£12.00Xarel.lo (33%), Macabeo (33%), Parellada (33%)3Light Full bodied2Dry Sweet
£10.50Macabeo (90%), Parellada (10%)3Light Full bodied3Dry Sweet