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90pts (WA) - 2015 was a very dry year, so the grapes for the 2015 La Cuvee were harvested quite early to avoid overripeness. It's a blend of 55% Xarello, 30% Macabeo and 10% Parellada, aged with the lees in bottle for 39 months and sold with six grams of residual sugar. This is a riper vintage, and the wine is evolving faster—even the color is a bit deeper than the 2014 Imperial. They want integrated bubbles, more of a creamy texture than explosive bubbles. The Xarello grapes suffered more, and the Parellada grapes come from a higher-altitude vineyards that keep more freshness. It has nutty aromas, hints of fennel and even licorice, and it's balanced and poised for such a vintage and also quite dry for a brut. They use the same expedition liqueur as the Imperial, old wine kept in a solera. It's lively and very approachable, and they think of this as a sparkling wine to sell by the glass. 80,000 bottles produced.
Corpinnat is the name being used by a group of Penedès’s finest sparkling wine producers, having broken away from the Cava DO to forge their own path. Both organic and biodynamic, this wine spends a minimum 30 months ageing on lees, giving it deliciously rich, toasty, brioche aromas and flavours. This complexity is subtle enough, however, not to overpower the delicate apple, pear and white peach notes that contribute to this wine’s freshness. The palate is supremely elegant with a refreshing, mineral finish. Perfect with crab cakes, squid or even sheep’s milk cheeses. Ready to drink now.
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