Just the perfect all-round, approachable sparkler. Especially good for those of us that like a bubbly that's not overly dry. Lots of fruit and a soft mousse. This is now labelled under the appellation of Penedès, rather than Cava, but is produced exactly as it always has been. The three classic varieties of Macabeu, Xarel.lo and Parellada are produced using the traditional champagne method, and aged for over 15 months before release to give a wonderfully rounded fizz.
The Observer's 20 Best Wines for Summer, 'A cava in all but name (it's labelled with the region of production instead), and a very charming one at that, made with the traditional trio of local grape varieties, it's a bright, youthful mix of tangy orchard fruitiness, floral and herbal notes and soft lively mousse.' David Williams, June 2018
Albet i Noya
The Can Vedrell estate, home of Albet i Noya, can boast a viticultural heritage stretching back to the middle ages. The Albet family links go back as far as 1903 when they were instrumental in overseeing the replanting of the vineyards after the ravages of Phylloxera. However it was not until the early 1970s that the fourth generation of the family, in the guise of Josep Maria, started the pioneering work on introducing organic viticulture to the estate. The first wines produced from these organically grown grapes were offered to the market in 1978 earning Albet i Noya the position as the first organic wine producer in Spain. During more recent times, the family has acquired outright ownership of the entire estate and have been undertaking a process of continuous renovation of the cellar and fine-tuning of their working practices.
Their 80 hectares of vineyards are now 100% organically farmed. A further small amount of fruit is also sourced from neighbouring organic growers, all of whom are incentivised to aim for the production of the highest quality grapes possible. The estate vines cover the western slopes of the Ordal mountain range known as "Costers d'Ordal" where soils with a low organic content and a variable amount of clay and sand lying over limestone provides an excellent balance between good drainage and sufficient water retention. As many as 15 different grape varieties are grown commercially with a further 10 varieties undergoing trials. The traditional grapes used for the production of Cava here in the Penedes dominate their plantings (Macabeu, Xarello and Parellada). The Albet I Noya family have planted the other, more internationally renowned varieties, over the last 25-30 years (including Chardonnay, Viognier, Sauvignon, Riesling, Garnacha white and red, Cabernet Sauvignon, Tempranillo, Merlot, Syrah and Pinot Noir). Concerning the experimental varieties, they are looking for varieties that had survived naturally in the wild, indicating a high natural resistance to diseases. They are also looking for both sensorial and ecological qualities in these vines. The investments made over recent years in the winemaking facilities now ensure that Albet I Noya have an impressive cellar operation allowing them to craft wines that retain as much of the pure, natural flavours and characteristics of their grapes as possible. Producing high quality organic wines with a low sulphur content is the result.