Cava de La Rioja WineView all products in Cava de La Rioja Wine »
This is not something new, since the cava from La Rioja is made since the early twentieth century and is consumed by nationals, especially from Madrid, Navarre and the Basque Country, in addition to its export to the United States. It is also sold in the same Autonomous Community.
Unlike champagne, the Spanish cava is usually made with autochthonous grapes with different strains, which makes it a drink with strong personality. The cava from La Rioja is made mainly with the varieties Macabeo, Xarel·lo and Parellada, although Malvasia (Subirat Parent) and Chardonnay are also allowed. When it comes to rosé cavas, the varieties used are Garnacha Tinta, Monastrell, Pinot Noir and Trepat.
There are 18 municipalities authorized for the production of cava (Alesanco, Azofra, Briones, Casalarreina, Cihuri, Cordovín, Cuzcurrita, Fonzaleche, Grávalos, Haro, Hormilla, Hormilleja, Nájera, Sajazarra, San Asensio, Tirgo, Uruñuela and Villalba), and there are 5 winemakers that are protected under this DO Cava. The most outstanding winemakers for this production are Muga, with brands such as Condes de Haro; Bodegas Bilbainas-Cordorniu, with its Royal Carlton brand of cava; or Faustino, with the brand that bears its same name. They are well-known producers for making wines in this region.
We have an example of Cava in Conde de Haro Rosé, produced by Bodegas Muga, which uses Garnacha grapes (100%) from the winemaker's own vineyards. Note that this wine rests for 4 months on its own lees, before proceeding to the addition of sugar, and it remains stored for a minimum of 18 months at low temperature.
On the other hand, the cava Viña Pomal Brut Reserva Blanc de Noirs, from Bodegas Bilbaínas in Haro, D.O.Ca. La Rioja, features a minimum of 18 months of ageing and is made with 100% Garnacha grapes. It is characterized by being a dry cava, very aromatic in the palate.
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