A classic blend of Macabeo, Parellada and Xarel-lo picked from 35 hectares of vines cultivated on the Can Macià estate, in the Anoia river basin near Odena.
VINIFICATION
Winemaking at Mas Macià is traditional for Cava and involves using the classic Macabeo, Xarel-lo, and Parellada grape varieties for the white wine. After the harvest, a first fermentation takes place, followed by a second fermentation in the bottle to generate carbon dioxide. The wine then ages for an extended period—typically 24 months—in the bottle before being disgorged (removed from the lees) and released to develop complex aromas and a fine bubble.
TASTING NOTE
A deliciously complex, yet elegant, zero dosage Cava. Wood smoke, toast and baked apple on the nose, followed by stone fruit, mineral acidity and finely structured bubbles. Long, savoury and concentrated.
FOOD PAIRING
Cava Mas Macià is an excellent match for aperitifs, tapas, and dishes featuring seafood and shellfish, such as lobster, as well as lean fish, and even cured meats like Jamón Ibérico. Its crisp acidity and fruity notes of apple and stone fruit, combined with nutty and yeasty undertones, make it versatile for pairing with appetizer, canapés, and creamy cheeses.
