The wine is fresh with fine bubbles, clean floral notes and nice grassy aroma. Further notes of banana and citrus fruits are revealed and the...

Valhondo Cava NV

Sold Out

Valhondo Cava NV

Sold Out
Since the Great British Bake Off's rise to TV supremacy, like a quaint, mild-mannered Alexander the Great, the UK has been obsessed with the subtle...
Bringing a descendant into the world is a great responsibility. Particularly when they'll have a name to live up to. The pressure was really on...
The name of this wine Ressò, meaning echo in English, is perhaps a reference to the Greek myth of Echo and Narcissus, as surely coming...
The Marqués was more than aware any child he sired would have to live up to his name. He also understood that was quite a...
We’ve been informed by Iberian meteorologists that “the rain in Spain falls mostly on the plain.” We know there’s some very esoteric language in there...
We like to think of Cava as the Matthew McConaughey of sparkling wines. No one really took it seriously during the 90s, it was a...
Monistrol has been making quality Cavas for well over a century, using the traditional method and have recently won a sliver medal in the IWC...

Cava Can Xa

Sold Out

Cava Can Xa

Sold Out
The Cava Can Xa, a Sparkling wine from Cava, Spain. Made from Macabeo, Xarel-lo, Parellada, this cava is pale yellow colour with fine and homogeneous bubbles. It boasts...

‘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.