Fruit: red berries, bread, biscuits, and fresh violets
Food Pairings: jamon iberico, rice and noodle dishes, fruit desserts
One of the very few still family owned Cava producers in Spain, Castellroig takes its winemaking seriously following the Champagne method. Hand harvesting, steel tank fermentation, hand riddling, and dosage using still wine, it’s a Cava worth drinking when you want to elevate but don’t want to throw down the dollars for ‘true’ Champagne.
Light and elegant on the nose, leads to a dense core with some weight, and fresh tasting notes, and finishes dry and crisp. This is a great way to start a meal, sip by the pool, or while you cook.