Winemaker Notes
WineG spends at least 12 months on its lees after fermentation in the bottle to achieve greater depth, complexity, and elegance. With no dosage, the WineG is a bone-dry, mineral driven expression of Cava with balancing weight to round out the beautifully persistent acidity.
How is wine made?
Made using the traditional method, With method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, a toasted bread or brioche quality, and in many cases, the capacity to age.
Tasting Profile
When the indigenous varieties are used, common Cava flavors will include citrus peel, fennel, wildflower, lemon blossom, and flint or saline. Most are produced in the Brut style, so dry, with a slightly rounder finish that balances brightness with brioche notes and supple fruit.