Cava is Cava, wherever it is made, so why not support local growers, and the ecology by reducing transportation costs, by consuming Valencian Cavas this Christmas?
Valencia International begins a series of articles about Valencian Cava, while recognising that Catalonia is a lovely place and also makes good bubbly.
Toni Arráez makes his wines up by Font de la Figuera, the last village before Valencia becomes Castilla La Mancha and knights start challenging windmills.
Toni’s Cava Toni Arráez is a blend of 80% Macabeo and 20% Chardonnay with an alcohol content: of 11.5%.
The grapes for this cava are harvested fast, within 15 minutes they begin their journey along grape death row before facing cava heaven and judgement from the connoisseurs of good wines.
Although delivery is fast, the actual extraction of the fluids is a slower, more painstaking business, a seduction to ensure that only
the noblest part of the must for the fermentation is saved. After fermentation the cava is allowed to recuperate from its transformation for more than 20 months, without changes in temperatures, without noise and in conditions of proper lighting.
Sugar is not added to mask the authenticity, what you taste is what you get.
Cava Toni Arráez has a stylish, strong fragrance and displays aromas of ripe fruit on a white background and mokka pastry with subtle citrus notes. It has a creamy texture, long-lasting and persistent in the mouth, a balanced acidity, with slight hints of rye bread.
Cava Toni Arráez is especially indicated for fish and meat, and should be served at a temperature of 4-5ºC.
You could take our word for all this, or you could listen to the experts, who awarded Cava Toni Arráez the Els Bodeguers 2010 Silver Medal and the Mundus Vini Germany 2011 Silver Medal.
I’ll certainly be sipping a flute or two with my Christmas turkey.