In the heart of the Baix Penedés region of Catalonia is Sant Sadurní d’Anoia, a district considered the capital of quality Cava. This reputation is because of its high elevation in comparison to surrounding areas, which is excellent considering the proximity of the Mediterranean Sea. The 80-year-old vineyard “La Baixada de Les Bruixe” (or “Witch’s Path”) sits at about 300 metres above sea level and is certified organic. Spearheaded by winemaker Maria Barrena, her side project “Funambul” means “Tightrope Walker,” while “Equilibri Natural” means “Natural Balance.” This is a philosophy expressed through the wine’s flavour profile and the vineyard practices.

While made using the “Traditional Method,” there are a few defining differences of Cava vs Champagne. The first is that winemaking, instead of the geographical area defines the DO Cava. The second is using the native varieties Macabeo, Parellada and Carel-lo. Each white grape brings a unique style to the mix. Macabeo has citrus and stone fruit aromas with wild floral notes (think elegance). Peralada brings yellow flowers, nutty notes and body (think texture). Xarel-lo has underripe and tart aromas and apple and fresh-squeezed citrus flavours (think freshness). Keeping these individual nuances in mind, this wine is made with 50% Xarel-lo, 30% Macabeo and 20% Parellada. 

The hand-picked grapes are from 80-year-old vines sitting 300 metres up in deep clay soil with lots of limestones, and the wine is aged for 20 months in bottle. It’s a terrific value low-intervention wine.

Cava typically doesn’t sit on its lees for as long as Champagne and therefore is slightly more fruit forward (as opposed to bread-like qualities), and tends to have a bit punchier acid. In extremely simplified terms, Cava sits somewhere neatly between Champagne and Prosecco. Fruity and floral aromas of green apple, apricot and lime zest. On the palate are flavours of green pear, uncooked bread dough and salinity on the finish.