Carles Andreu Cava Brut Reserva.

Parellada, Macabeu
Conca de Barbera
by Carles Andreu
Cava Brut Reserva

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Aged for a minimum of 18 months, this sparkling wine from Spain is pale yellow in colour with green highlights and fine bubbles. Fruity on the nose with an intense apple aroma. A dry and fruity palate. One of many Vegan friendly wines available from Wines Direct.

Parellada, Macabeu
Conca de Barbera
by Carles Andreu

RRP: €25.75

Price: €23.50

Aged for a minimum of 18 months, this sparkling wine from Spain is pale yellow in colour with green highlights and fine bubbles. Fruity on the nose with an intense apple aroma. A dry and fruity palate. One of many Vegan friendly wines available from Wines Direct.

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country:
Spain
region:
Conca De Barbera
vintage:
NV
grapes:
Parellada, Macabeu
abv:
11.5
style:
Sparkling
code:
10400
enjoy with:
Light Fish & Shellfish, Spicy Food, Hard Cheeses, Dessert
Light Bodied
full Bodied
Low acidity
high acidity
Dry
sweet
Cava Brut Reserva
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Description

Light Bodied
full Bodied
Low acidity
high acidity
Dry
sweet

Additional Information

country:
Spain
region:
Conca De Barbera
vintage:
NV
grapes:
Parellada, Macabeu
abv:
11.5
style:
Sparkling
code:
10400
enjoy with:
Light Fish & Shellfish, Spicy Food, Hard Cheeses, Dessert

Wine Makers

Carles Andreu Cava Brut Reserva. by Carles Andreu

This, to me, is the closest to Champagne you'll get outside of that region and price tag. There are many sparkling wines available in Ireland today, some excellent, some just fizzy grape juice. Cava is Spain's equivalent to Champagne, in that it is made in the same way. This does not always guarantee quality, and many of the Cava's on the Irish market are oxidised and unpleasant. 

 

It took me a while to find the Andreu family, who have been dedicated to growing vines since the 18th century. In 1991, Carles Andreu, continuing the family tradition, established the winery that bears his name. His is a small bodega in the village of Pira, housed in the old-manor house of Cal Celdoni. The fermentation tanks are where the wines used to be fermented many years ago.

 

In the cava-making region, one of the counties with the most distinct microclimate is the Conca de Barberà. Here, they make their Brut Nature using the typical grape varieties of the county, Macabeo and Parellada, with a minimum ageing period of 18 months. It has attracted the attention of Robert Parker, who considers it, "nearly as good as high-quality Champagne, but sells for a much lower price."

In The Press

Press Reviews

"Clean, crisp, lime-scented nose. Very fresh on the palate with just a hint of walnuts. Smooth and with a smidge of fresh bread that speaks of very sensitive yeast handling." Ernie Whalley, The Sunday Times

"With closed eyes this smells like a rosé, with berry or cherry fruit backed up by a fresh palate, with a citrus twist on the finish. "Martin Moran, The Sunday Times

Lemon cream biscuit scent is mirrored on the palate with an assertive lemony tang and lemon curd finish. Liam Campbell, Irish Independent

Ratings and Reviews

Ratings and Reviews
Sunday Times , 20/05/2014
By Martin Moran (MW)
Sunday Times , 20/05/2014
By Ernie Whalley
Read all Reviews | Add Your Review

Region Information

Conca De Barbera in Spain

no regional information

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