Cava Pupitre Brut

A Cava from Catalonia, produced using the same bottle fermentation method as Champagne – only made from Spanish grape varieties. Cellers l'Arboç presses the whole-berry grapes with particular care, ferments them at cold temperatures, and then allows the wine to mature on the lees for at least 12 months.

In the glass, ripe apples, a distinct bready note, and a lively, fresh acidity are evident. The finish is long and clearly structured – not a heavy, sweetish foam, but a dry, brisk Cava with real backbone.

It's equally good as an aperitif as it is with tapas, grilled fish, or creamy goat cheese. Serving temperature: 7–9 °C.