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but the fact that it spends six months longer aging on the lees than is required in Champagne and nine months longer than required for a Cremant d’Alsace is
The ‘Vigne’ bottling uses a cool stainless steel fermentation to keep the focus on the fruit
its recovery from the Phylloxera infestation that wiped out the vineyards of France in the late 1800s was slow
while not overwhelming the aromas of fresh-cut flowers
Blancher - NV Cava Rosato Reserva (Trepat, Pinot Noir and Garnatxa (Grenache)) - Penedes, Spain but the fact that itCava is the Spanish version of Champagne. Using the same methods as the French but with their local grapes, good Cavas (and there are 5plenty of bad ones) have all the complexity of Champagne but are priced to be, and consumed as, a part of daily life. This Reserva must be aged for 15 months on the lees, like Champagne, and is composed of Trepat, a local red grape, Pinot Noir and Garnatxa (Grenache) by the third generation of this family owned winery.
