Cava was the default champagne replacement up until the popularity of Prosecco a few years ago. In many ways Cava production has also aided Champagne production, as the Catalan Cava houses introduced the Gyro pallet, a device that does the job of riddling racks in a much quicker time. Produced in the champagne method with the second fermentation occurring in the bottle, Cava benefits from extended lees contact to produce a yeasty and biscuit style similar to Champagne. Cava is normally produced from indigenous varietals: xarel.lo, macabeo and parellada; but Chardonnay and Pinot Noir are also permitted to be used. A particularly fine style of cava, elegant and rich with a fine and consistent stream of bubbles; the nose has lovely aromas of ripe golden apples and crunchy fresh green fruit. Dry with fresh acidity and lovely apples notes as well as being full bodied on the palate, the finish is perfectly crisp and tasty served with as an aperitif or served with fish dishes.
