Tender loving care and close attention in choosing the best chardonnay grapes from the vineyards of Can Rius, within the estate of Espiells. The terrain of this rustic vineyard benefits the process, with poor soil and the least rain anywhere on the property. This is a plus and puts these grapes ahead of others in terms of ripeness. The first grapes are harvested sometime over the first two weeks of August.
Oenologist, Juvé & Camps
For me, this cava made exclusively with chardonnay grapes, from the Can Rius vineyards, is one of the most unique. This variety has adapted well to our terroir and fully expresses its magnificent characteristics.
The bubble is always small and well integrated, with a very pleasant, creamy mouth feel. Over the years, we’ve realised that its aromas tell us how the year went. Mature fruit, specifically peaches, and prominent dairy notes point to warm years with little rain. However when the weather has been cooler, this shows up in the fresh fruit, herbs and balsamic notes.
1 Michelin Star
Mey Hofmann was a turning point in food and pastry in our country. Her restaurant, tavern, pasty shop, bistro and, above all, school are part of a long history that wins over anyone who tastes the Hofmann magic. She was given her first Michelin star in 2004.
"All the flavour of the roasted lobster bursts in your mouth with the tiny bubbles of Milesimé, with an abundant, persistent mouth feel. The complex, elegant, intense aromas of the chardonnay combine perfectly with the vegetable ragout and herb butter".