Produced from a rigourous selection of best base wines from across Penedes. After a complete comparative tasting of all lots as well as an exhaustive technical analysis, the base wines were selected and blended. The wine was bottled with sugar, yeast and bentonite to undergo secondary fermentation. Lots are aged on lees for between 15 and 24 months prior to disgorging and finishing with no dosage.
View from the Cellar
Maria Casanovas is located in the heart of Cava country in Cataluña, as they are based in the village of Sant Sadurní d’Anoia. While they do not own their own vineyards, they produce their wines from vineyard parcels that they lease and farm themselves, making them part of the Seven Percent Club, as they make their wines from grapes they grow. The current release of their non-vintage Brut de Brut is a one-third each split of Macabeu, Parellada and Xarel-lo and was aged a minimum of fifteen months sur latte. The present bottling in the market is excellent, showing lovely complexity and focus on both the nose and palate. The bouquet is a fine blend of tart pear, a touch of tangerine, ocean breeze, salty soil tones and a touch of white flowers in the upper register. On the palate the wine is pure, fullish and frothy, with a good core, lovely balance, very elegant mousse and quite good length and grip on the complex and beautifully ethereal finish. The lightness of step of the finest Cavas is very much in evidence in this classy wine. 2016-2025.
[Review note for April 2015 Disgorging] Issue Sixty-One January-February 2016
(L04/2015): Light yellow. A mineral-laced bouquet evokes fresh citrus, orchard fruits, white flowers, toasty lees and fennel. Sappy and incisive on the palate, offering bitter lemon pith and quince flavors, fresh fig and buttered toast. Rich yet lively, with solid closing thrust and reappearing smoke and mineral nuances. This impressively nervy Cava spent almost two years on its lees and was finished without adding sugar. Mediterranean Spain
Wine & Spirits Magazine
This has the refreshing texture and citrusy acidity of a lemon sorbet. The bubbles feel fine and pointed, adding emphasis to the flavors and acidity. Few Cavas are as refreshing as this, a pour for pà amb tomáquet, the Catalan toasts spread with fresh tomato, garlic and olive oil. August, 2016
The Washington Post
This vibrant cava, made without a “dosage” of sugar, is a prime example of why cava is often champagne’s best cheap imitator. This is an excellent budget choice for holiday toasts — stock up and use the unopened bottles to turn average weekdays into celebrations. **1/2 Stars(Between Excellent and Exceptional),
"5 Celebration-worthy Holiday Pours"
by Dave McIntyre, December 12, 2014