The story of Cava initiated with still wines that were turned bubbly by a Champagne lover, using “Champenoise method”, with natural fermentation in the bottle to create a carbonated drink.
Cava hasn’t made it as famous as Prosecco, but this cuvee has a lot to offer, thanks to its joyful almond blossom flavours and very pure minerality. With the bare minimum added sugar ( < 3g/L) it's an appealing drink to start the evening in freshness and purity, alone or with dried fruits and nuts.
Salmon, Tuna, Camembert, Brie.
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Cheese Club Team