The Wine
A blend of the three classic varietals used for Cava – Macabeu, Xarello, and Parellada – all grown sustainably on the Esteve Nadal family estate in Avinyonet del Peneds (see photos).
The property is in the heart of the Cava DO where it benefits from deep, well-drained soils that lend balance and finesse to the final wine. Fermentation begins in stainless steel tanks, preserving the grapes fresh aromatics, and the wine is finished with a dosage of 68 grams per liter, placing it firmly in the middle of the Brut category (0-12 grams per liter).
Aromas of green apple/pear, citrus zest, and fresh bread lead to a palate that is bright and creamy, full of white peach, lemon curd, and hints of almond. The finish is clean and persistent, making it ideal as an aperitif or paired with smoked salmon, shellfish, roast chicken, or soft cheeses.
The Winery
Aviny is one of Spains most respected boutique producers in the Cava DO, a relatively young production zone. The vineyards have been in the family for 14 generations, but the winery was started in the early 1950s. They maintain and have even expanded their Patriarch’s commitment to quality, which is a challenge in a world where biggering seems to be the way forward (hence, the global dominance enjoyed by just three of Cava’s producers!)
All Avinyo wines are grown, produced, and bottled on the estate, with a focus on expressing the terroir of Peneds through minimal intervention and traditional craftsmanship. Contrast this with the industrial behemoths, who purchase most of their grapes at the lowest possible price – a topic of great contention in the cafes of Penedes!
