Conquilla Cava Brut
50% Xarel-lo, 25% Parellada, 25% Macabeu
Cava is made using the same method as Champagne, with secondary fermentation in the bottle lending it that familiar yeasty, nutty note. This bottle, made from all estate fruit (i.e. grown by the winemakers themselves), is on the softer, fruitier side of Cava – perfect for mimosas or a bubbly sangria. Tasty by itself, too, and highly versatile for pairing: try it with anchovies, artichokes, or paella.