What's New in November
A New Selecció from Avinyó
Within its Alt Penedès vineyards, the Esteve family owns a two-hectare plot of Macabeo and Xarel-lo vines that were planted in 1943; this single vineyard is called La Ticota. The soils here are highly permeable and slightly chalky with just the right amount of water retention. Thanks to the old vines, the natural bounty of this site, and diligent work in the vineyard, the Esteve family harvests some of its best fruit from La Ticota. It's fruit that is worthy of something special. As the family says, it has "the personality and elegance of a Gran Reserva." And so it is this fruit that is made into the Cava Avinyó Selecció La Ticota Gran Reserva.
Our newest release from Avinyó, the Selecció La Ticota is made only from the old vines Macabeo and Xarel-lo from the La Ticota vineyard. It is aged in the cellar for four years before being disgorged and has no dosage added.
La Ticota is joined by another new release from Avinyó: Cava Avinyó Brut Nature Reserva. The Brut Nature Reserva is made from the same blend of Macabeo, Parellada and Xarel-lo that is used in the Cava Avinyó Brut Reserva but is aged for 26 months before disgorgement and has no dosage added.
Cava Avinyó Selecció La Ticota Gran Reserva
Made from a blend of old-vine Macabeo and Xarel-lo. 100% free run juice. Aged for a minimum of 4 years. No dosage.
Cava Avinyó Brut Nature Reserva
Made from a blend of Macabeo, Parellada and Xarel-lo. 100% free run juice. Aged 26 months before being disgorged. No dosage.
Cava Avinyó Brut Reserva
Made from a blend of Macabeo, Parellada and Xarel-lo. 100% free run juice. Aged 18 to 22 months before being disgorged. Dosage of 6 grams of sugar per liter.
Cava Avinyó Rosado
This rosé Cava is made from Pinot Noir. 100% free run juice. Aged 12 months before being disgorged.
2010 Concoction Contest: Cider
Our 2010 Concoction Contest is almost over. We want your original Cider Concoction recipes and cocktails, please email them to us. The winner will receive a hand painted porron from this year's guest artist: Beatrice Agullo. Submissions close at the end of November so be sure to act quickly if you've been waiting to send in your recipe.