Catavinos Newsletter - Vol 1 Ed 2 - Cava

Catavino.
net Newsletter
Vol. 1 Issue #2 January 2008
Catavino.net, bringing you Iberian Wines since 2005 Cava for your Champagne Flute
This month at Catavino, we took an in-depth look into the winemaking practices, styles and major
producers of Cava. Being new to the idea of monthly themes, we thought it would be appropriate to
make December the month of cava. Silly us! We failed to make the logical connection that 50% of
Cava is sold during the month of December and January to the quantity of time that cava producers
would have to talk to us. Therefore, this newsletter is a bit shorter than last months, containing less
tasting notes than we would have liked, but we’ll make up for it next year.
In our following issues, we’ll be taking on larger themes and

with a more consistent set of issues. We’ll also move our
production down to a bi-monthly newsletter so that we may
include more tasting notes from a greater diversity of wine.
Please let us know if there is something you would like to
see in future newsletters and we’ll do our best to get it in
here!
What did we Learn in December about

Cava? By Gabriella Opaz
When we decided to dedicate the month of December to
cava, we knew that the majority of you would most likely
choose Champagne over Cava. Don’t get me wrong, we are
enormous champagne lovers ourselves, but we would have
failed as ambassadors of Spanish and Portuguese wine if
we didn’t chime in with an alternative. So with our notebooks
and cameras in hand, we traveled throughout D.O. Cava,
interviewing winemakers, winery owners and officials alike,
to gain perspective on the history, elaboration and culture of
cava wine.
By the end of the month, I can safely say that we learned three very important lessons. First, of the
270 cava producers existing, only 7 produce more than 5 million bottles a year occupying more than
80% of the entire cava market. Although we knew Freixenet and Codorniu were large brands, we
didn’t realize what an enormous chunk of the market they controlled. Nor did we realize the diversity
of wines that existed under the Freixenet label itself. Beyond Cordon Negro and Carta de Nevada, we
were clueless that they elaborated interesting and expressive high-end cavas. And although we had a
relatively good idea that there was wide variety of smaller producers out there, we were shocked to
learn the range and quality of cavas that existed.
Second, we learned that cava winemakers are emphatic that their cavas be served not only during
the holidays, but also as a wine to be enjoyed on any day for any occasion. Sparkling wine has been
typecasted as the festive wine: a wine that can only be drunk among smiling faces and celebratory
themes. Additionally, it’s an aperitif wine, reserved for a quick clinking of the glasses and brief sip
before a speech. It’s sad really, when considering all the fantastic options we have available to us,
using our creativity to pair it with both exotic and simple cuisines. We can only hope that the next time
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you decide to sit down with a glass of wine, you’ll not only choose a cava, but you’ll pair it with
everything from a turkey sandwich to winter squash stuffed ravioli with toasted almonds.
Finally, we took a big spoonful of our medicine when we

wrote off a style of cava called, brut nature. How many
times have we beseeched you to push past your
preconceived notions and experiment? We’ve asked you
to try unconventional Portuguese wines, lesser known
Ports, and Sherry of any make or model. Yet, we fell into
the same trap, describing brut nature as uninteresting and
unworthy of your time. We were wrong. There are brut
natures that are incredibly interesting and absolutely
deserving of your time. It boils down to your willingness to
remain open, accepting that you cannot dislike an entire
style of wine. Because inevitably, there is one that will
make your eyebrows raise, your lips form a half moon and
you voice utter a, “hey, now that’s pretty good”.
In summary, with the limited time and resources we had during the month of December, we’re very
pleased with the amount we’ve learned and remain confident that come next year, you’ll find us
preparing in October.
Cava Terms
An assortment of terms that you may run into as you explore Cava wines. Some will be found on
bottles others will help define terms that we use in our writing about Cava.
Autolysis - The breakdown of yeast cells inside the sparkling wine bottle after the second
fermentation is completed.
Blanc de Blancs - Wines made primarily from chardonnay.
Crianza – The aging process which allows sparkling wines to acquire a greater complexity,
depth and texture in bottle.
Degollamiento o Deguelle - Process by which sediment collected in the neck of the cava
bottle is frozen and removed prior to the final corking.
Encorchado – The process of sealing the final bottle with a cork.
Licor de Expedición - The determined amount of sugar to qualify the cava is dissolved in
brandy and added to the wine right before final corking.
NV - Refers to a non-vintage sparkling wine with blends containing wine from previous
vintages.
Reserva - Term often used to designate an older, or exceptional, wine.
Tapón de corcho – Mushroom cork used to seal cava wine
Vino Reserva – Wines reserved from previous vintages which are added to the blend for
consistent quality and style.
Remocion – Known as riddling, it is the art of turning and tilting bottles of cava to ease
sediment into the bottle necks. See deguelle.
Rosado - Cava with a pink hue resulting from the addition of red wine or red grapes.
Vino Base - Wine without carbonation.
Tirage - Process of bottling cava with the addition of active yeast and sugar to provoke
second fermentation. The carbonation produced by second fermentation is trapped in bottle,
whereby the effervescence or bubbles.
Vintage – The year the grapes are harvested.
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Traditional Cava Making at Heretat Mestres By Gabriella Opaz
Last week, we provided you an extensive article on our visit to a small cava producer called, Heretat
Mestres, located in the center of Sant Sadurni. At the end of the article, we promised a more detailed
explanation as how Mestres uses traditional winemaking techniques to elaborate their cavas. What
we’ve included here is not only an in depth description of the secondary fermentation process, but
also the difference between mechanical and manual elaboration.
During second fermentation using the methode champenoise, a tirage of sugar and yeast are added
to the base. The bottle is sealed and left to age for at least nine months in an unusually thick bottle.
Because they must withstand 90 pounds per square inch of pressure from the carbon dioxide, bottles
must have enough girth to remain in tact. This leads
me to wonder how bad the experimental phase must
have been, and how many bottles exploded to
eventually come to a sound equation?
This process of adding sugar and yeast, along with

aging that takes place during the second fermentation
in bottle, is called en tirage. Temperature is key during
second fermentation: the cooler the fermentation, the
smaller the bubbles in the finished product. So wines
en tirage are often cellared in very cool, humidity
controlled cellars kept around 15 degrees Celsius.
What is a Cava sealed with during second
fermentation? The majority of wineries will attest to using a crown cap during secondary fermentation
for both the simplicity of removal and to keep the wine airtight during its second stage of
development. Heretat Mestres differs on that approach. Because the wine needs to age for as long as
7 years at a time, Mestres wants their cavas to breathe, age and interact with the environment around
it. It’s considered the natural way and a methodology which has proven extremely effective over their
78 years of being in the cava industry.
Once a determined time has passed, the sediment must be removed without losing the characteristic
sparkle, or carbon dioxide, of a cava. The first step in this process is riddling or remuage. If the lees
sitting idly on the bottom of the bottle are disturbed, they quickly kick up a cloud. This cloud looks
much like a dust storm you may see rolling through the flatlands of New Mexico or Texas. To clarify
the cava, wineries will typically use a mechanical upright rack called a, gyro-pallet, which will slowly
turn the bottles and tilt upwards over the course of a week. This allows the unsightly sludge to quickly
collect in the neck of the bottle, which is flash-frozen in a cold brine. The metal cap is then
mechanically removed, allowing the frozen yeast to catapult out of the bottle in a process called
disgorging. Once the sediment is gone, the bottle will be sealed with the traditional mushroom cork
cap.
Tradition is equivalent to time, because man cannot work as quickly as a machine, but she can work
more precisely. In the traditional method of riddling cava, a bottle is placed into a free standing rack
shaped like a tent and made of cement. Both side of the cement slab tent contain holes where the
cava bottles can fit, neck down. A riddler will then turn each bottle an eighth of an inch to the right and
slightly up over the course of 28 days. Once the sediment has reached the neck, the sediment is flash
frozen and removed manually by uncorking the bottle, adding additional base wine and re-corking the
using a natural mushroom cork cap.
Mestres prides itself on elaborating quality wine using old-school techniques. Maybe our parents had
a point when they told us “if you’re going to do something at all, do it right the first time”.
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Special Interview with Manuel Raventos of Raventos I Blanc
By Gabriella Opaz
Last week, I had the rare opportunity to chat with Manuel Raventos, president of the cava house,
Raventos I Blanc, by phone. What follows is not only a history of Raventos I Blanc, but also Manuel’s
explanation of his long, prestigious family lineage in winemaking, his vision in making cava, and the
symbol of what Raventos I Blanc stands for.
Since the late 15th century, this 90 hectare vineyard

has been passed down from generation to generation
surviving war, famine, the inquisition and feud. Can
you imagine owning something for 500 years? Even
our largest purchase, a house, will typically last as
long as our children are with us before we downsize,
hoping that the remaining funds will bolster our
retirement, but imagine holding on to something for 9
generations!
The land was originally bought by Llorenc Cordorniu

in 1497, but it wasn't for another 200 years until the
Raventos family took ownership through the marriage
of Maria Cordoniu and Miquel Raventos: whereby
forming a joint venture in winemaking under the
Cordorniu/Raventos name. In 1872, after the quick
and devastating hit by the phylloxera plague upon the
region, forcing growers to rip out their entire
vineyards, Josep Raventós i Fatjó used Champagne's success in elaborating the first sparkling
wine in Spain. But to do so, he had to fly hog wild in the face of tradition by producing a style other
than mistela - a regional based wine produced by adding alcohol to non-fermented or partially
fermented must. While at the same time, Miquel planted the white indigenous varietal, xarel.lo, rather
than the traditional red varietals grown before the phylloxera devastation. His intention was to find a
varietal with enough structure and sugar to elaborate a quality cava.
Now you may be thinking, "Wait a second! You've been telling me for all this time that there are three
main varietals used in the production of cava!" And you would be absolutely correct. There are three
varietals, but the second varietal, Macabeo, wasn't introduced until the mid 1920s by Manuel
Raventos, adding more fruit, finesse and bouquet to their cavas. Parellada and Chardonnay weren't
utilized until decades later under the trusted leadership of Josep Maria Raventos. These guys were
the pioneers of the trusted trio: Xarel.lo, Macabeo and Parellada.
But let's step back a bit, because there is key part of this story that needs to be clarified. As I
mentioned, Maria Cordoniu and Miquel Raventos married, linking the two families together. When
Josep Raventós i Fatjó created the first Spanish sparkling wine using the Champanoise Method, he
did so under the family's name, Codorniu. Later, in 1885, Josep's son, Manuel Raventós Montserrat
Fatjó, became the l'hereu (inheritor in Catalan) of the family business, paving the way in getting
Cordoniu's Spanish sparkling wine, then called Champagne, into the market. The tenacity of the
Raventós/Codorniu family allowed Codorniu to reach the production figure of 300,000 bottles by using
the latest technology. As the business grew, so did their need for grapes. In 1914, Manuel Raventós
Montserrat Fatjó bought 3,500 hectares in Lleida to plant Xarel.lo grapes in order to supply Codorniu
with an adequate supply to increase its production. Later, in 1927, management of the Codorníu
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winery in Sant Sarduni was left in the hands of his sons, most importantly, Manuel Raventos i Blanc.
Of the Codorniu/Raventos property, Manuel retained rights over the vineyard, while the remainder of
the estate, including the winery and main house, was left under the Codorniu name you’re currently
familiar with.
It wasn't for another sixty years before the Raventos family founded their own brand under the
leadership of Josep Maria Raventos i Blanc. With a little prodding from his son Manuel, they decided
to create the project together. But devastation hit the family a few months after the celebratory toast
to the new winery. While Josep Maria was fishing in Australia, enjoying some time off before diving
into his new winery adventure, he was pulled off the boat and drown. Although death is always
difficult to cope with, when hearing this story from several people at the Raventos winery, it's
continually been told with a smile. Their feeling is that he died not only with the satisfying goal of
creating his own, personal winery fresh in his heart, but he left while doing something he loved. A
wish we all hope for when that inevitable day comes.
"We have the technology to produce the best grapes in different parts of the vineyards. To know a
vineyard is very difficult. We need 50, 60, or even 70 years before we know the success of a new
grape varietal. When I talk about tradition, I am talking about knowledge. Because we produce our
grapes, we know our terroir. We know each part of the vineyard and what grape to produce in each
one of those parts."
Today, Manuel Raventos, the current president of Raventos i Blanc, prides himself on producing a
wine not only of the utmost quality, but with an eye towards the future. As an enologist and a
viticulturist, he is concerned about the land, wanting to do his part producing an ecologically sound
cava, but not for the reasons you'd imagine. Manuel believes in research. Having spent part of 20's
studying the delta of the Ebro River in southern Catalunya,
Manual has seen, first hand, how nature has its own rhythm. To
call yourself an ecological producer means that you've resigned
yourself to following set regulations as determined by the
regulating board. Manuel believes that many of these rules are
not always made with in the best interest of the vines and the
vineyard.
"We fight for balance now and in 100 years through research.
I'm not stupid. I know that if I put ecological on my label that I'll
sell more bottles. But the objective with ecological wine is to
have [accept] a religion, where everything is black and white.
The objective for me is nature and the environment."
Nature is the core of Raventos i Blanc, as seen by their 500

year old oak tree majestically housed alongside their winery. It's
the symbol of their winery and a testament of Manual's belief
that a good business is a business that accepts change. As
falling leaves inevitably lead to spring buds, change is a part of
life, it is part of a vineyard, and it is an essential part of
winemaking. Their twenty-one year old winery is a testament to this belief. Designed by the Josep
Maria Raventos and Manuel Raventos under the guidance of two innovative architects, Jaume Bach
and Gabriel Mora, the winery is a seamless combination of both functionality and beauty.
"Great conversations are had under a tree, and many great conversations were had under our oak
tree. When you enter our winery, you have immediate access to our tree. It is there for all of us and it
symbolizes change."
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A tree is a symbol of life, a symbol of growth, a symbol of change, and a symbol of acceptance. For
Raventos I Blanc, great winemaking is an art, stemming from a deep well of acceptance that change
is inevitable. And like Walt Whitman said, “I think of few heroic actions, which cannot be traced to the
artistical impulse. He who does great deeds, does them from his innate sensitiveness to moral
beauty.”
Address: Placa del roure, s/n 08770 Sant Sadurni D'Anoia (Barcelona) Spain
Telephone: 0034 938 183 262
Fax: +0034 938 912 500
Email: raventos@raventos.com
Website: www.raventos.com
Barrels Produced Annually: 172
Bodega Founded: 1986
Hectares of Vines Grown: 90
Enologist: Joana Viñas Poch
Grape Varieties Grown: Xarel.lo, Parellada, Macabeo, Chardonnay, Pinot Noir, Monastrell,
Cabernet Sauvignon
Cava Wines: Manuel Raventos, Elisabet Raventos, Gran Reserva de la Finca, L'Hereu de Raventos i
Blanc
Still Wines: Montserrat Blanc, Silencis de Xarel.lo, Silencis de Chardonnay, Preludi, Perfum de Vi
Blanc, La Rosa de Raventos i Blanc, Isabel Negra, Octubre, Noviembre
Distribution: national market 80%, international market 20%.
Main export markets: England, Germany, Belgium, USA, Denmark, Switzerland, Austria,
Netherlands, Scandinavia...
US Distributor: Michael Skurnik Wines
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Catavino Cava Wine Tasting Notes
As per our mission of providing tasting notes with out ratings, we have chosen to include all wines
tasted that we felt were worth recommending. If a wine is listed without a note, we tasted it, but either
the wine was faulty, or we do not recommend it. Certain wines will have a located next to them.
These wines, in our tastings, stood out as special wines to one or both of us. equal a
unanimous agreement as to quality. Therefore, we both highly recommend these wines.
Rosé Cava Cava Factoid!

Rose Cavas are wines that traditionally have been made with Cava literally means
the grape Trepat. Trepat is a seriously boring grape with little underground cellar
or no character. Many years ago, Bodegas Cordoniu first
introduced Pinot Noir to cava country, taking a cue from Champagne. Thank goodness! While there
are nice roses made from Trepat, they are often blends of Trepat, Monastrell or Garnacha, and
sometimes, Pinot Noir. Ranging from onion skin pink to concentrated medium red wines, we find that
rose cavas are consistently our favorites. Food friendly and perfect for the charred flavors of grilled
meat, we urge you to seek these out to try in the summer once you’ve dusted off the grill from a long
winter’s sleep!
Elena de Mestres 2004 Reserva Especial
Macabeo, Xarel.lo, Parellada, Monastrell
Ryan: Medium garnet color with fine bubble and nice clarity. Rosehips and strawberries crush in a
pile of stones, that's the nose that comes to mind at first. Full in the mouth with a rich toastiness and
medium acidity. Cherry backdrop supports minerals and yeasty bread, with a full and round finish. It
seems to me to be something that will go well with the traditional Catalan dish, calçots.
Gabriella - Light current in color with active medium size bubbles. Although restrained, the nose
shows primarily rosehips, followed by more subtle notes of caramel, stewed strawberries and freshly
cooked bread. The palate also happens to be restrained, showing less than the nose, with
cranberries, bread and cream. This wine is neither dramatic nor impressive, but very integrated with
good acidity and solid structure.
N.V. Segura Viudas Brut Rosado
80% Trepat, 10% Monastrell, 10% Garnacha, aged 1-2 years in bottle.
Gabriella - Raspberry in color with an onion peel hue, showing a healthy display of tiny, extremely
active, linear bubbles. On the nose, this wine is elegant and genteel giving off only a hint of cranberry,
red apple flesh, and some light hibiscus notes. Great acidity with a round, lush feel on the palate. This
is a very clean wine, fresh and bright, albeit reserved on the palate due to the overwhelming vivacity
from the bubbles. I get some ripe fruit flavors and just of touch of strawberry cream on the finish. This
is a good little wine, perfect for a pizza dinner!
Ryan - Lightly pale red color with the finest of bubbles. The nose is very restrained with the slightest
touch of cherry/cranberry fruit, surrounded by toasty exterior. In the mouth though this wine is fun,
with a rich full mouthfeel that is full of life and a good structure. Medium acidity is balanced by the
lightest rounding out of sweetness. Flavors of cherry, and cranberry do dominate, though there is a
breadiness that sits stage left seemingly waiting for its entrance. Fresh finish on this one that while
not long, leaves subtle touches of fruit floating in my empty mouth.
Josep M Ferret Guasch – Brut Nature Rose Reserva

Pinot Noir, Garnacha, Trepat, aged 30 months in bottle.
-7-
Cava Classification Cheat
Here’s a small table to show you what to expect from various styles of Cava and to also show you the
percent of each style sold according to the year 2006.
Style Dosage(sugar added) % of Sales World Wide 2006

Brut Nature No Sugar Added
13%
Extra Brut Up to 6grams/liter
Brut Up to 15 grams/liter 47%
Extra Dry 12-20 grams/liter No figures
Seco (Dry) 17-35 grams/liter 9%
Semi-seco (Medium Dry) 33-50 grams/liter 31%
Dulce (Sweet) Over 50 grams/liter No figures
Cava Brut
Brut Cava wines have up to 15gr/liter of sugar added to them. Though in reality, this number is often
well below 10grams, its primary purpose is to balance cava’s famously strong acidity. In the wines we
tasted, the dosage was very apparent when compared to wines from the same producer, but without
a dosage added (Brut Nature).
Raventos i Blanc - Gran Reserva de la Finca 2003

20% Macabeo, 40% Xarel.lo, 25% Parellada, 10 Chardonnay, 5% Pinot Noir, aged 4 years.
Gabriella - Delicate, active bubbles in a rich golden brew of color. On the nose, the wine is pungent
and fruity, showing aromas of lychees, banana, cranberry, green apple under a fine mist of perfume
notes. Light in body with medium acidity, the wine is both expressive and integrated. Big herbal and
green apple flavors on the palate that linger, luxuriously, for moments before a big tropical finish.
Great wine!
Ryan - Golden and clear, this is a beautiful looking wine. On the nose the first notes come off as light
mushroom, pineapple and yeast. Very full in the mouth with an incredible fruit component, and rich
toasty flavors. Think lemon compote with pineapple spread on a dark piece of toasted bread. Really a
beautiful wine.
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Raventos i Blanc - L’Hereu Reserva Brut Vintage 2005
60% Macabeo, 20% Xarel.lo, 20% Parellada
Gabriella - Light hay in color with rays of radiant gold and fine, active bubbles. On the nose, the wine
emanates notes of bread and melon in a veil of white peach flesh. In the mouth, this wine is balanced
and harmonious with a bright, crisp acidity and long herbal finish.
Ryan - Fine gold color with small bubbles. The nose shows a sweet tart quality with light yeasty toast,
roasted nuts, and an overall fresh nuance. In the mouth it is creamy with pear, lemon compote, and a
golden apple finish. Medium weight and all together a fresh vibrant offering.
Pinord – Natura Cava Factoid!

Macabeo, Xarel.lo, Parellada
The third largest
Gabriella - White gold in color with extremely active big bubbles. consumer of Spanish
Yeasty on the nose with a sour dough, citrus and pear aroma in
the background. Light in body with good acidity and a slight bite
cava is Belgium
on the palate. Big green apple flavors evolve to a pear rind and almond finish. Simple and straight
forward wine.
Ryan - Light color and bigger than normal bubbles. Bready nose with yeast and light lemons zest. In
the mouth the wine is light with a high acidity. Light bread notes, a slight bitterness in the mid palate.
Marzipan notes come in and out, but overall, not a very complex offering.
Freixenet - Cordon Negro Reserva

40% Parellada, 35% Macabeo, 25% Xarel·lo
Gabriella - White gold in color with medium sized semi-active bubbles. On the nose, I'm primarily hit
by pear, bread and raw almond notes. This is a delicate but present flavor. In the mouth, the wine
fully coats my tongue, with light flavors of mineral, pear and a touch of bread notes that linger right
near the end. Well integrated, good structure, yet not the star of the party.
Ryan - Nice bubble on this pale colored wine. White flowers, and flesh fruits (peach) come across on
the nose at first with a very light element of yeast. Soft and gentle wine. In the mouth this wine is soft
with a medium acidity and light sweetness that is balanced to the point of leaving the finish
completely clean. Soft apple notes, linger on the end and with a pleasant minerality. Gentle and while
not unique, incredibly balanced and cohesive wine. Like a straight A student with good marks, a clean
record, but not always the most interesting person to talk to.
-9-
Josep M Ferret Guasch – Reserva
Macabeo, Xarel.lo, Parellada, aged 30 months in barrel.
Gabriella - Light gold in color with tiny floating bubbles casually making their way to the surface as if
they have all the time in the world. On the nose, this wine is reserved, showing only a hint of yeast,
light fleshy fruits and maybe, if you search for it, floral notes. Alive with acidity and crispness, it shows
a hint of apple, but otherwise, think metal or mineral. Maybe sucking on a piece of polished slate
would be a good analogy, coated in a light mist of green apple. Although a little to austere at first
breathe, a touch more fruit might ease the harsh sharpness. With food, this wine could potentially
show a more balanced and entertaining side of itself, letting its hair down.
Ryan - Light golden in color with wine has a nice foam at first,
Cava Factoid! though is a bit flat after the pour. Honey notes come out straight
away on the nose with golden apples and some hazelnut aromas.
In 1950, Semi-Seco made In the mouth the sucker has a ton of acidity and a brightness
up for 78% of the entire about it that lends way to cold steel minerality. Apple is a flavor
cava market, whereas now, that is not readily apparent and yet gives the platform for the light
it occupies only 31% of the mustiness, and minerals. Really an austere wine that I would like
market to see with food, though not the most balanced wine by itself.
Parxet
Macabeo, Parellada, Pansa Blanca
Gabriella - Light gold in color with medium bubbles, showing toffee and butter over more subtle
tropical notes. On the palate, I primarily pick out cream and butter followed by light secondary flavors
of pineapple and banana. Good solid body and acidity, but really not much else to it.
Ryan - Light golden color with some light bubbles though not overly active. Tropical notes on the nose
with hints of pineapple and peach notes. Rich wine in the mouth with a full mouthfeel, this has to have
a touch of chardonnay in it. Strong pineapple flavors, though not as obvious as the nose, with a touch
of yeast. Not very effervescent, and both the acidity and verve are lacking.
Segura Viudas - Reserva Heredad (Estate)

67% Macabeo, 33% Parellada, aged 4 years in bottle.
Gabriella - Tiny active bubbles streaming in linear formation from either side of the glass, crossing
right in the middle without ever touching. Beautiful to watch even once the bubbles have settled into a
calm, consistent rhythm. On the nose, I immediately pick out vanilla, butter, cream with a veil of
tropical fruit. Great acidity and body, allowing the wine to literally dance on the palate. On the palate, I
pick out big almond flavors, tropical fruit and an undercurrent of sweet butter cream.
Ryan - Light gold color with a string of very fine bubbles at the center. Fat nose with butter, cream,
tropical fruits, vanilla and more. In the mouth this wine is full of zesty acidity and light citrus. White
flowers make a strong appearance with minerals rounding out the clean, dry, lingering finish. Well
rounded wine and it is one that I would reach for.
- 10 -
Mestres – Mas Via: Gran Reserva Familiar
Macabeo, Xarel.lo and Parellada – 1yr in barrel 7 yrs in bottle
Gabriella - Tiny active bubbles with the occasional small bubble jumping in the game. Really perfumy
nose with lychee, mango flesh and dry fruits interwoven with sensual and unusual notes of
honeycomb and white flowers. Stunning. Dense, creamy and lush in the mouth with bright acidity,
showing hazelnuts, butterscotch cream, yeast, pear flesh and floral notes right near the end. This
wine is absolutely incredible!
Ryan - Light golden color with fine bubbles. The nose shows honey and nettles with tropical fruits and
mango peal. In the mouth the wine is lush and honeyed with rich flavors of vanilla, cream, yeasty
bread and musty cellar. Really a complex and exciting wine with layer after layer of fruit and perfumy
aromas. Lush in the mouth with a medium acidity that balances to perfection the light sweetness in
the middle. This is a wine to fall in love with. Get a case!
Mestres - Els Cupatges de Mestres Reserva Cava Factoid!

Especial Barcelona Central Spain consumes
Macabeo, Xarel.lo and Parellada, the least amount of Cava in
Spain at a measly 4% of
Gabriella - A zillion tiny little bubbles all in a line, awaiting word to national sales
release their pungent, floral aromas. White flowers, pear, apple
juice, and a touch of brown honey burst from the glass pulling my nose directly in for a second
bathing. Toffee, butterscotch, lemon and hibiscus notes circulate throughout my mouth with a thick
and delicious veil of vanilla and cream. This wine is fantastic, rich and inviting with everything in
harmony.
Ryan - Peachy nose with white flowers sit in the glass as though across the room, apparent but not in
any rush to fill my nose, while light orange blossom honey sits drizzled on the floor between us. A
fresh wine with breezy fresh air that makes it VERY hard to spit out as I look at a still long line of
wines to try. Calm and collected this is the definition of a cool, a wine understated but full of
information. I loath the thought of not finishing this glass full, thankfully the finish is not short, lingering
while delicate tidbits of minerals and faint exotic spices dance through the air left in my mouth.
Balanced like day balances the night.
Gramona Imperial 2003

40% Macabeo, 50% Xarel.lo, 10% Parellada, aged in bottle for 3-4 years.
Gabriella - Itty bitty bubbles, gradually streaming to the surface with neither speed nor tenacity. The
nose shows only a slight inkling of yeast and tart fruit aromas. It's difficult for me to pick out anything
in particular although in unison the aromas are very rich and luxurious. After 30 minutes, the wine
opened up further, giving off aromas of peach and vanilla ice cream drizzled in caramel sauce. Great
acidity! Honey, melon, butterscotch and coffee flavors on the palate, leading to a short but intense
finish.
Ryan - Light gold in color and lacking a bit in bubbles. The nose on this is really fun, full of fruit and
exciting. Fresh grape aromas that remind of picking grapes as a child with my grandpa on his farm,
full of pure fruit flavors and overripe lush character. Peaches fill out the nose and this wine really is
enjoyable to keep my nose in the glass. In the mouth this is a big wine with a rich roundness that is a
mouth filling and intense. Medium acidity and the slightest touch of sweetness balance each other
well. Think of fresh fruits, light yeasty edges, hints of honey and a mineral playing field.
- 11 -
Freixenet Cuvee DS 2003
40% Macabeo, 40% Xarel·lo, 20% Parellada
Gabriella - Tiny bubbles streaming from every corner of the glass, active and happy to be drunk.
Wow, think oak. This wine is loaded with woody, yeasty and buttery aromas. If I stood inside a barrel
and took a big solid whiff, I couldn't get closer to the aroma. The bubbles are so fine and so inviting
that they coat my palate releasing big, rich flavors of butterscotch and vanilla. Earthy and dense, I
think this wine would pair incredibly well with our soon to be eaten paella. Let's find out! Confirmed,
fabulous with paella and with time, the wine opened, becoming more expressive. I really enjoy it.
Ryan - Yeasty nose is apparent right away as I look into

some of the finest bubbles I’ve ever seen. Toast and toasted
oak also are strong players on this wines nose. In the mouth
Cava Factoid!
this wine is the definition of lush, and mouth filling with lots of The 5th Annual Journalism
toasted wood notes. Rich and really a dense wine. I have to Award for the best piece
say that the flavors make me want to decant it. Rich yeasty, produced on television,
woody, wine with density and a under tone of lemon radio or for print
compote that makes me think it would be great with food. disseminating the culture of
Not an obvious wine but rather a wine that I want to go back Cava and fostering its
to in about an hour.
prestige will be announced
on February 5th, 2008.
Freixenet - Reserva Real
80% Macabeo, Parellada 10% Xarel·lo 10%,
Gabriella - Big bubbles line the sides of the glass with tiny little bubbles streaming from the bottom
rim. On the nose, the wine has a musty attic quality to it followed by cooked plantains, vanilla and
raw almonds. The aromas are rich, while at the same time, fresh and enticing. On the palate, the
flavors are more subdued, masked by a rich vanilla and cream flavor. But if you wait, allowing the
flavors to cascade off your palate, you'll also find honey, freshly churned butter and citrus notes. This
is not your powerhouse wine, but I'll call it your comfort wine, wrapping around your palate in rich,
warm flavors.
Ryan - SUPER fine bubbles, like pin pricks floating into the air. The nose on this wine is full of dusty
air and reserves itself for judgment. As if gazing through a cobweb entrance you can make out the
flavors beyond but they remain a bit hidden. Rich filling mouthfeel to this wine, really incredibly rich
with notes of dulcet vanilla, layers of dust, and yet an underlying fruitiness that is not willing to
announce itself quite yet. Lemon citrus, whose acidity is a wonderfully well place balance to the lees
rich body. I have to say that this is an adult wine, as silly as that may seem, grown up and complex
where a bit of conversation and some food will really make it sing.
Pinord - Marrugat
Macabeo, Xarel.lo, Parellada
Castell de Blanch - Cava Brut Zero: corked
- 12 -
Cava Brut Nature
This is the driest of the dry, and in fact, unless you grow up with this style, it can become very difficult
to understand and appreciate. From our tastings, we found that often, this style was not in balance.
The austere nature of these wines required
that you drink them with food, which benefited
from the acidity. Surprisingly, these white
wines often paired perfectly with grilled meat,
allowing the rich, dense flavor to both lighten
and expand on the palate. Look for wines that
are held in oak for longer periods of time. We
also found that brut natures with less than 18
months of aging on the lees were too harsh to
fully enjoy. Longer time on the lees softened
the harsh acidity and made for a rounder,
better balanced wine.
Raventos i Blanc - Manuel Raventos

Gran Reserva Personal 2000
25% Macabeo, 25% Xarel.lo, 40% Parellada, 10% Chardonnay, aged 7 years.
Ryan - Insanely small and vigorous bubbles in this wine. Creamy nose with plenty of toast, nuts, and
pineapple/orange rind aromas. In the mouth this wine shows it's age with light oxidation, and a mouth
filling body. Very dry with lime and minerals making this a very austere wine with lots of structure.
Preferable with food, hearty in nature. This is a serious offering that I might even let breath for some
time before drinking.
Gabriella – Tiny bubbles creating a big, boisterous crown that emits aromas of cream, wood, walnuts
and citrus notes. In the mouth, the wine is creamy and round but quickly dissipates off the palate,
leaving a crisp, clean sensation. On the palate, the wine is austere, but well integrated showing great
minerality and citrus flavors. Although tough to sip on its own, I think this would be a fantastic wine
with food!
N.V. Euldad Massana Noya - Reserva

Macabeo, Xarel.lo, Parellada, Chardonnay, aged in cellar 30-36 months
Ryan - Larger bubbles with a light but reserved nose. Bready with noticeable yeast, green apple and
overall very pleasant. In the mouth the green apple continues with light toasty notes and
lemon/orange rind. Overall a well rounded and enjoyable wine.
Gabriella - Pale straw in color with large bubbles traveling to the surface with both purpose and
determination. The nose is reserved but extremely pleasant showing green apple, toast and tropical
notes. In the mouth, the wine is very well integrated with good, crisp acidity and great body. Light
nutty flavors on the palate layered with light mineral and pear notes. This is a very elegant, female
wine, fantastic to just sip and enjoy for itself.
- 13 -
N.V. Euldad Massana Noya - Familia
Macabeo, Xarel.lo, Parellada, aged 18 months.
Ryan - Clear in color with a not that lemony with a minerally whetstone quality to it. Green apples and
lemons show on the palate with a noticeable creaminess. Well rounded cava that is a great value.
Gabriella - Pale straw in color with a consistent stream of active small bubbles. The bouquet is gentle
and reserved showing wood, bodega, citrus and ripe apple notes. Lush and soft in the mouth leaving
a very bright and fresh acidity on the palate. Apple, vanilla and raw almond flavors bounce around the
palate with life and vivacity. Fun wine!
Pinord - Cava Marrugat Gran Reserva 2003 Cava Factoid!

Macabeo, Xarel.lo, Parellada It is estimated that there
are 250 million bubbles per
Ryan - Light gold with fine bubbles. Buttered toast nose with lots bottle of Cava
of candied citrus qualities to it. With time some green bean notes
sneak into the nose with Bosc pear element in the mouth. Soft
and light in the mouth with a with a pure yeasty bread character through the whole wine. A bit flabby
but still enjoyable with Light grapefruit at the finish and overall all pleasant wine with a nice overall
body as it opens up. Apple makes a small bit role appearance but overall a simple wine.
Gabriella - Tiny bubbles are interwoven with the occasional fat bubble popping in a few seconds. Pale
hay in color with golden highlights, the cava is rich with yeasty notes on the nose, a sautéed butter
background and delicate citrus highlights coming through every now and then. Although good acidity,
it lacks in body showing slightly watered flavors of artichoke and pear.
Josep M Ferret Guasch - Gran Reserva Coupage Sara

Macabeo, Xarel.lo, Parellada, Chardonnay, aged 60 months.
Ryan - Tiny but sparse bubbles on this one with a light gold color. Marzipan, roasted nuts, pear,
orange, apple and more. FUN nose with lots going on. Big structure and body to this wine. Creamy
yeastiness comes in on the palate with a zingy acidity. Apple and light nut flavors mix in the mouth
with this wine. Fun wine.
Gabriella - This wine is very pale yellow in color showing reflections of straw green when the light hits
in just the right angle, with small, active, waltzing bubbles. Aesthetically great to stare at as it has a
chameleon like quality, changing in hue and activity from one moment to the next. Big and bold
bodega notes on the nose, wet and musty, with secondary notes of raw almonds, ripe red apple,
band aide, lemon juice and lemongrass. Strangely enough, as the night continues the east-Asian
aroma of lemon grass is doubly emphasized with aromas of white hibiscus. And with 60 months in
barrel, I can easily say that this wine is extremely bright with medium to high acidity, full bodied and
showing aromas of almonds, crusty French bread, green apple and intense lemon notes. I would love
to try this wine with big hunk of rich goat cheese or even a sweet piece of freshly grilled steak.
- 14 -
Josep M Ferret Guasch - Reserva
Ryan - Straw color with fine bubbles but not vigorous. Lemony apple nose that is a bit restrained and
won't seem to leave the glass. Great structure with a ton of backbone and richness to this wine. Full
bodied and I really like the simplicity of it though the finish remains a bit short. Lemon peel light floral
notes and a yeasty pear notes is the only way to describe it. Longer finish and I might like it more.
Gabriella - Pale green in color emphasizing the small, lazy bubbles calmly making their way to the
surface. The wine shows rich aromas of butter, caramel and yeast on the nose and an active, fresh
sensation in the mouth. Flavors of pouched pears, lemon zest, buttered toast and toasted almonds
linger on the palate.
Josep M Ferret Guasch - Gran Reserva

Ryan - Medium bubble with a light steely gold color, lightly bready nose with some hints of lemon and
yellow apple notes. Med to high acidity with a complete dryness. Very austere, almost overly austere.
Some lemon notes light apple, though the breadiness doesn't come through. Nice structure, and
body, though it remains a simple wine.
Cava Factoid! Gabriella - Deep almond in color with a slight tinge of green
The Northeast of Spain highlights. The wine is a blend of both big and small bubbles
drinks the most Cava with which release big yeasty aromas followed by more delicate and
25% of national sales zesty notes of orange rind, raw almonds and butter. On the palate,
the cava is crisp and fresh on the palate with good structure
leading to flavors of both yeast and lemon.
Mestres - Clos Nostre Senyor 2001 Gran Reserva Particular

Macabeo, Xarel.lo, Parellada, aged 5 years.
Ryan - VERY fine bubbles and light gold, very light. Reminds me on the nose of a Belgian Gueze
beer with a sour barnyard quality mixed with coffee. Lemon notes drift in and out with toast and other
elusive notes dancing in the background. Creamy bubbles in the mouth with chocolate and coffee
hints, floral notes with lemony citrus and toasty sugar cookies. The body is big but well balanced and
comes off as a round and complete wine. Still at the end I feel like I'm drinking a sour lambic from
time to time.
Gabriella - Active tiny bubbles stream from the core of the glass with a pale straw green color. The
wine is rich in floral perfume notes followed by undertones of coffee berries, peach flesh and lychee.
There is a slight hint of citrus on the palate under a rich blanket of pear, toffee, hibiscus and raw
hazelnuts. Good acidity and body with Turron as the primary flavor on the palate. As the cava opens,
hints of pear and toast peak out from the strong almond flavor. Great wine with fabulous body, but
lacks, just a touch on the finish. I find it watery where I had hoped for a touch more zest.
- 15 -
Mestres - Brut Nature Coquet Vintage 2004
Macabeo, Xarel.lo, Parellada, aged 3 years.
Gabriella - Pale hay in color with tiny highly active bubbles. Fresh green vegetable notes on the nose
with marzipan, butter and cream entering into the mix as a delicate veil. Great acidity, medium-
bodied, the wine shows zesty notes of lemon, raw almonds and toffee on the palate. It’s a good
everyday wine.
Ryan - Light gold and small bubbles. Artichoke and citrus zest with a bready minerality if that makes
any sense! In the mouth it is not very effervescent with a softness and lots of breadiness, yeasty
baked goods and a restrained orange note on the finish. Medium to low acidity that give very little
structure.
Mestres - Visol 2003 Reserva Particular

Macabeo, Xarel.lo, Parellada, aged 3-6 years.
Gabriella - Medium straw in color with active tiny bubbles remaining in rigid, linear formation, while
continuously spiraling to the right. Very odd behavior but great fun to watch! Really bold and
voluptuous bouquet of coffee, lemon, marzipan, toffee, cocoa, toasted almonds and concentrated
orange juice notes. Balanced and alive in the mouth with loads of turron (buttery almond flavor typical
of Spain), sautéed butter and lemon notes. This wine has a fantastic acidity aiding in its long
persistent herbal finish.
Ryan - Beautiful bubble structure. with fine tiny little stars on a gold background. Nose shows a lot
with orange rind, light toffee, coffee bean?, and much more, really a fun wine. Vigorous in the mouth
with a elegant silky mouthfeel. Toasted notes and coffee beans, toffee, lemon juice like acidity though
soft and in the background. Full and round in the mouth with a balance that makes me want to return
for more.
Freixenet - 2004 Brut Nature

40% Macabeo, 30% Xarel·lo, 30% Parellada
Ryan - Straw color with fine bubbles. Fruit flavored candy canes? Maybe it's a blend of vanilla, light
bread, and fresh air. Petichor, nose with more to it showing that it needs time. In the mouth this wine
has a lot of body with toasted buttered bread notes and other cocoa like flavors underneath. A lemon
base seems to support it all. Very nice wine.
Gabriella - Pale yellow in color with small active bubbles. Subtle creamy bouquet showing pine, hay,
butter, toffee, red apple flesh and a touch of lemon juice. On the palate, the wine holds its own with
good acidity and structure. Rich creamy white chocolate mousse on the palate with underpinnings of
marzipan and butter.
- 16 -
Segura Viudas Lavit 2004
40% Macabeo, 40% Xarel·lo 20% Parellada
Ryan - Light gold! Straw colored with fine bubbles. Butter, not toasted bread with butter, but raw
butter! Lemony comfit comes in though again this wine is reserved. Soft like a baby’s ass with a silky
creamy texture. Med to high acidity with a pure apple note that runs through the middle. Very austere
with a reserved nature to it. Structure is high and body is big, maybe a candidate for more robust
foods.
Gabriella - Deep aroma of freshly churned butter in an oak barrel with delicate notes of
toasted almonds and citrus notes. This wine has an incredibly high acidity with creamy
toasted notes and lingering mandarin and apple finish. I might go so far to call this wine spicy and
expressive in its biting texture.
Castellblanch - Reserva Dos Lustros

40% Macabeo, 40% Parellada, 20% Xarel·lo
- 17 -
Bonus Wine of the Month - Avi Ton!! - by Ryan Opaz
As a wine geek/wine blogger/wino, one of the questions I often get from my non-geek friends is what I
mean when I say a wine is “varietally correct”. It often comes up when someone brings over a wine to
our house that they wish our opinion on. Often times the wine is perfect for enjoying in one another’s
company, yet nothing to make me jump up and down with vinous joy! I often will, out of habit, mention
that the wine is varietally correct when it’s a single varietal bottling, such as a Garnacha from the
Priorat. If I mention the varietal correctness, I’m referring to the fact that the wine exhibits all the
characteristics of a Garnacha made in the Priorat. In this case, there would be minerality combined
with deep, rich, red fruits and black pepper notes. These
are the wines I like to turn to when teaching or doing a
seminar, as they are the wines that help people to learn
a region’s style and tipicity.
Today, however, I would like to talk about the other side

of varietal correction, that which is varietally incorrect,
inspired by a wine I tasted and an article I read recently.
Last week, while visiting with the owner and viticulturist
of a cava house, we were given the opportunity to taste
both an example of his cavas and of his still wines.
Although his cavas were notable, the Avi Ton, a mono-
varietal wine made with 100% Xarel.lo, was for me
exceptional and it turned out possessed a heritage
uniquely tied to the property. The story goes that the
owner discovered that while the vines located in one part
of his property were 100% Xarel.lo, they turn out to be a
unique clone unique to their property. You see,
traditionally, Xarel.lo is known for its acidity and structure
that forms the backbone of the Cava trinity: Parellada,
Macabeo and Xarel.lo. And while some have tried to
make single varietal wines from this grape, barring a few
notable successes, most find that the wines created are
anything but interesting. Varietally correct wine made
from Xarel.lo often times is too acidic and lacking any real fruit character to balance out the body, but
Avi Ton was different.
The name, Avi Ton, is derived from winemaker’s grandfather, Antonio Massana Noya. As the wine is
made from 60+ old vines, they consider them “grandfather vines”, and as Avi in Catalan means
grandfather, they used this and the nickname for Antonio - Toni to create the name. The wine is
nothing like any other I have ever had - a dramatic and bold statement, but one I feel safe in making.
When poured, nothing in particular stood out as far as color or the viscosity. What appeared to be a
light, golden color, didn’t make me think twice as to its uniqueness. That changed, abruptly, when my
nose entered the glass and I was met with aromas I didn’t expect. Creamy vanilla and exotic lychee
made me wonder if I wasn’t smelling Gewurztraminer or Moscatel; followed by a dusty minerality,
which I could never fully grasp as I searched for something recognizable. I took a sip, and I’m sure
my face showed confusion as I tried again to understand what was going on. Sawdust, still floating in
my dad’s wood shop came to mind at first, but this quickly blended with notes of clove and lemon
balm. I’ve drank a lot of Xarel.los in my life, but this was all together different, and I was very much
enjoying the experience. Made in very limited quantities, the wine is said to be primarily exported to
the Netherlands where they can’t seem to get enough of it.
- 18 -
Eudald is fully aware that he has something special in this bottle. He also knows that the fact it exists
is a bit of mystery, for this the wine is all the more magical, unexpected, and at its heart, embodies
the reason that I fell in love with wine in the first place: the unexpected.
So I come back to the title of this post, this wine was varietally incorrect at least according to my wine
experience and yet quite tasty. In life, I look for the varietally incorrect wines, always hoping to find
the unexpected in my glass. I love to find the winemaker who is trying to push the envelop or revive
the lost varietal so as to find something new and create something fun. This is why this article scares
me. Evidently, they have mapped the genome of Pinot Noir. Claims are now being made that with this
new knowledge, genetically enhanced PN could be produced to reduce the chance of rot or other
diseases, thus lowering the cost of making wine from it. This scares me, because although they don’t
mention it, the truth is that the flavors could also be manipulated creating over time a wine that claims
to be Pinot Noir with “twice the strawberries” or “double the fruit!” My fear isn’t that the wines will kill
me from mutant genes or that the wines will be crafted to meet market demand. What concerns me is
the loss of magic, and mystery, and the fun of not knowing what to expect. I know this is not what a
producer in the world market wants to hear. For them, knowing they will have a good product every
year and that is will taste the same, is for them, safety and the promise of a steady paycheck. Can’t
blame ‘em…But I don’t have to like it.
So find yourself a “varietally incorrect” wine and let us know about it.
Content Archive
Here is a list of all the stories we published this past month and a half that related to Cava. We hope
that you enjoy going back and browsing them when you have questions about this wonderful
beverage.
• The End of Port and the Beginning of Cava

• Freixenet: Money Wasted or Money Well Spent
• The Mainstay of Cava Wine: Macabeo, Parellada and Xarel·lo
• Quiz: 10 Facts about Cava Wine
• Bodega Profile: Freixenet
• Portuguese Sparkling Wines
• Winter Announces the Traditional Calçots and Cava Festival
• Brut Versus Brut Nature: Where Ignorance is the Only Winner
• What’s Under that Tinfoil Anyway: The History of the Cava Placa or Chapa
• Yipes! Who Put that in my Spanish Cava
• New Years Traditions in Spain: 12 Grapes in 12 Seconds
• Dominio de la Vega - Cavas
• Summer Sip’n to Relieve the Heat and Spanish wines for the Grill!
• Podcast #30 - Arte Mayor Cava from Dominio de la Vega
• Podcast #23 - Birthday Cava and a New Grill
Cava Resources Online

Besides Catavino, there is only one other resource that we are aware of that may help you learn more
about Cava wine. We’d love to point you in more directions, but unfortunately, we haven’t found them.
• D.O. Cava
- 19 -
Final Note
Over the month of December, we’ve had an incredible experience learning about the history, the
culture, the winemaking practices and the various different styles of cava such as brut, brut nature
and Rosado. Hopefully, you’ve enjoyed it as much as we have!
Throughout the month, we wrote about four different cava houses: Massana Noya, Freixenet,
Raventos I Blanc and Heretat Mestres. While Freixenet is an internationally renowned cava house
exporting the lion’s share of cava out of Spain, the remaining three houses are independent, family-
run wineries that aim to produce quality cava made in the most natural method possible.
We also chatted about one of the largest festivals in Catalonia, which takes place in January called, a
Calçotada. Attracting people from all over Catalonia who love to eat calçots, which are similar to a
green onion, and grilled to the point of being sooty black, peeled to show their glowing white interior
and dipped in a traditional rich and thick Romesco sauce, containing dried mild red pepper, ground
almonds, roasted garlic and olive oil.
It’s sinfully delicious and highly
recommended!
We snuck in an article hailing the

sparkling wines from Portugal. And
urged you to head across the border
to task some potentially unfamiliar but
outstanding Espumantes.
As for the newsletter, although we’re

getting slightly more efficient, we’re
confident there are many
improvements that need to be made. If
there is something you would like us to
change, write about or eliminate, let us
know, because we are always listening.
Finally, if you’ve found this newsletter to be interesting, a small donation would be very much
appreciated. This project is time consuming, but we honestly feel that it is a worthy addition to
everything else we provide on Catavino.net. Therefore, if you find this newsletter to be a useful tool,
we would love the support so that we may both improve and expand future editions. Another option is
to sponsor the newsletter. Send us an email at sponsor@catavino.net if you are interested in learning
more.
Donate to Catavino’s Newsletter Using Paypal - http://tinyurl.com/yt64zr

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Last but not least. We have a fully functioning and fully integrated forum setup at:
www.Catavino.net/forums. We know that we’ve gone through many incarnations of the forum and for
this, we are sorry. But if you want to discuss anything that we mentioned in this newsletter, please
don’t hesitate to sign up and join us. WE PROMISE NOT TO MOVE THEM ANY MORE. Granted,
with so many social networks in this day and age, you don’t really need another place to chat, but we
did think that you might have something to mention about the newsletter, and besides sending us an
email, we’d love if you posted it in the forum.
- 20 -
The Fine Print
All Content is Copyright Catavino.net 2008. Permission to replicate or reuse any of the pictures,
articles or tasting notes must first be approved by Catavino.net. No unauthorized reproduction of any
content within this newsletter is allowed without prior written approval. Thanks for reading what we
hope is a useful and value added part of our Website.
Catavino Tasting Policy
• Catavino only recommends wines that we stand behind. Wines we think you should taste. Therefore,
rather than using the purple dot or numerical system, we've changed to a "recommended" system
• If a full note is on our site, it is considered "Recommended".
• In special cases, we'll include notes that state, "Seek this wine out" or "Exceptional". These indications
are only used when a wine goes above and beyond our expectations for its style.
• From time to time, we'll include notes on wines that are "interesting" but not really worth seeking out. In
these cases, the wines will have a reason to be mentioned, either because they are made from a "lost
grape variety" or fit a "unique style".
• Once a month, we typically participate in Wine Blog Wednesday, and will always include our tasting
note regardless if we enjoyed the wine. However, we'll always be clear in our review if we recommend
this wine.
• Wines we rate on Social Tasting Note sites like Addega and Snooth WILL NOT always be
recommended on Catavino. For our personal growth, we attempt to take notes on every wine we try,
using these sites for recording our tasting history. Therefore, we can always include the bad and the
good. We believe that by freely sharing our notes and not charging for them we are in the end helping
to grow the amount of information on the web about Iberian wines.
• Special note for retailers – We encourage you to use our notes for your shelf talkers and other
promotional display. We only ask that you credit Catavino.net and when possible let us know you are
using our notes, by sending us an email or a picture!
Sponsor Us
In an effort to continue to bring you fine content like this, we are actively looking for
sponsors for our newsletter and website. Email us at: sponsor@catavino.net to find
out how!
- 21 -

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Catavino.

In our following issues, we’ll be taking on larger themes and

What did we Learn in December about

Finally, we took a big spoonful of our medicine when we

This process of adding sugar and yeast, along with

Since the late 15th century, this 90 hectare vineyard

The land was originally bought by Llorenc Cordorniu

Nature is the core of Raventos i Blanc, as seen by their 500

Rosé Cava Cava Factoid!

Josep M Ferret Guasch – Brut Nature Rose Reserva

Style Dosage(sugar added) % of Sales World Wide 2006

Raventos i Blanc - Gran Reserva de la Finca 2003

Pinord – Natura Cava Factoid!

Freixenet - Cordon Negro Reserva

Segura Viudas - Reserva Heredad (Estate)

Mestres - Els Cupatges de Mestres Reserva Cava Factoid!

Gramona Imperial 2003

Ryan - Yeasty nose is apparent right away as I look into

Castell de Blanch - Cava Brut Zero: corked

Raventos i Blanc - Manuel Raventos

N.V. Euldad Massana Noya - Reserva

Pinord - Cava Marrugat Gran Reserva 2003 Cava Factoid!

Josep M Ferret Guasch - Gran Reserva Coupage Sara

Josep M Ferret Guasch - Gran Reserva

Mestres - Clos Nostre Senyor 2001 Gran Reserva Particular

Mestres - Visol 2003 Reserva Particular

Freixenet - 2004 Brut Nature

Castellblanch - Reserva Dos Lustros

Today, however, I would like to talk about the other side

• The End of Port and the Beginning of Cava

Cava Resources Online

We snuck in an article hailing the

As for the newsletter, although we’re

Donate to Catavino’s Newsletter Using Paypal - http://tinyurl.com/yt64zr

Catavino Tasting Policy

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