Blanc de Noir describes sparkling white wine made with black grapes. In this case 100% Garnacha grapes are used, without skin contact, to make a fabulous Cava.
The nose is scented and redolent of roses and raspberries whilst the palate is rich and creamy with notes of toasted almond, baked apple pie, soft red fruits and a long, lingering, aromatic finish.
Perfect for a celebration, with Iberico ham, a cheese board, poultry or rice dishes, or just enjoyed on a warm evening watching the stars.
The Aragón wine region is one of the largest in Spain, producing a wide range of wines, including red, white, rosé, and sparkling wines. Its climate is continental with hot summers and cold winters, while its diverse soils include limestone, clay, and slate.
There are three sub-regions: Somontano, Campo de Borja, and Cariñena.
Jesús Prieto, Juan García and Javier Domeque are the custodians of Cava at Bodegas San Valero. Their Gran Ducay D. O. Cava was launched in 1984 with the Cava Particular following in 2014 (originally this Cava was made solely for the consumption of members of the winery, so expect something rather special).
Cava was first produced in 1872 by Josep Raventos, inspired by Champagne. Cava is made by the Traditional (Champagne) Method and therefore has similarities in flavour and texture.
The traditional grapes are Macabeo, Parellada, and Xarel-lo; though Chardonnay, Malvasía, Garnacha, Trepat, Monastrell and Pinot Noir are also permitted.
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