Los Dos Cava Brut N/V

Like two dancers coming together to create the perfect routine, Los Dos celebrates the intricate steps in the dance of winemaking. It starts with the vine finding perfect partnership with the soil. With Los Dos Cava, the grapes are from family vineyards in the renowned D.O. Penedés. The rhythm of the dance changes when the winemaker steps in—carefully hand harvesting and aging the grapes on lees for 10 months resulting in a classic Cava that displays good acidity with some floral sweetness.

Tasting Notes

A classic blend of Macabeo, Xarel-lo and Parellada. Straw yellow in color with green highlights. Fresh and expressive primary aromas such as green apple and pear along with dried nuts and fresh baked bread notes. Fruity flavors combined with
those from the ageing on lees. Fresh with medium structure.

Food Pairing

Good balance between the acidity and the fruit concentration. Serve alongside sautéed veggies, shrimp and shellfish.

Production Info
Production area/appellation
D.O. Cava
Winemaking & Aging
Length of aging before bottling
9-10 months
Analytical Data
Alcohol
11.5 %
ABV
11.5
Mash Bill/Composition

Hand-harvested grapes from our own vineyards. Pneumatic press, only the free run juice is used.

Fermentation

Each grape variety produces a base wine which is made separately in steel tanks at controlled temperatures. The wine then undergoes its second fermentation in the bottle.

Residual sugar
7 g/L
Sizes Available
750mL
Recommended Applications

TASTING NOTES:
Appearance – Straw yellow with green highlights.
Nose – Fresh and expressive primary aromas such as green apple and pear along with dried nuts and fresh baked bread notes.
Palate – Primary fruity flavours combined with those from the ageing on lees. Fresh with medium structure. Good balance between the acidity and the fruit concentration.

Food pairing: This cava has the perfect balance of dryness, bubbles and fruit to enrich any dining experience. It is a is a fantastic choice to serve alongside veggies, shrimp and shellfish.

Production Process
Aging

Aged on its lees for 9 to 10 months.

Blending

Macabeo, Xarel•lo & Parellada

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