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This vintage Cava is an example of serious winemaking in the Penedès region near Barcelona: organically farmed, hand-harvested fruit; whole-cluster fermentation leading to more complexity in the juice; and no dosage (added sugar) applied, resulting in a fully ripe but also completely dry sparkling wine. The wine also is aged on its lees for at least three years after primary fermentation, making this style much closer to Champagne than the cheap wines often masquerading under the name Cava. A great choice for charcuterie and appetizers.
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