Just twenty miles from Barcelona, the town of Sant Sadurní d'Anoia has earned its nickname as the "Capital of Cava," producing more sparkling wine in a single year than almost anywhere else on earth. Amid that scale, Joan Colet Rius does something different. The family estate, begun by Joan and now run by his son Jaume, with a third generation, Jaume Colet Romero, already stepping in, farms organically and does things the hard way on purpose: every bottle is riddled and disgorged by hand rather than run through a gyropalette. Production stays capped at a mere 2,500 cases a year, all from a small underground cellar built directly into the town itself, old-school urban winemaking on a human scale.
This Reserva Brut Nature comes from limestone-and-clay vineyards in the heart of Penedès, about 25 miles southwest of Barcelona, where cooling Mediterranean breezes and poor, well-drained soils force the vines to dig deep for the bright acidity great Cava depends on. Built from the traditional Cava trio of Xarel·lo, Macabeu, and Parellada, it's made in the méthode traditionnelle: fermented once in stainless steel, then a second time in the bottle, where it rests on its lees for roughly 24 months before hand-riddling and disgorgement. No dosage is added at the end, so what lands in the glass is unshaped by sugar: just fruit, lees, and time.
Why You'll Love It
- Fine, persistent bubbles lead into a bone-dry palate, the kind of Cava made for people who think they don't like Cava.
- Green apple, citrus pith, and white flowers on the nose, lifted by the toasty, brioche-like richness that comes from two years on the lees.
- A creamy yet energetic finish, with a mineral snap that keeps things honest.
- Organic farming and entirely hand-riddled, hand-disgorged production from a tiny 2,500-case family estate.
- Versatile enough to reach for the way you would a good Champagne, from a casual pour to a full celebration.
How To Serve It
- Serve well-chilled, between 45-48°F, in an all-purpose wine glass or tulip flute.
- No decanting required.
- Pair with fresh oysters on the half shell or anything fried.
- Just as at home on its own, as an aperitif before dinner starts.
