# Castell Llord Cava Brut

- **Producer:** Jaume Serra
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Macabeo, Parellada, Xarel-lo
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 11.5%
- **Average price:** €10
- **Vegan:** Yes
- **When to drink:** Now
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** green apple, lemon, grapefruit, biscuit, toasted bread

## About this wine

Castell Llord Cava Brut is a non-vintage sparkling white wine from the Penedès region of Catalonia, Spain, produced by Jaume Serra. The winery, established in 1943 and now part of the García Carrión group, is situated in a historic 17th-century castle. This Cava is crafted using the traditional method, a technique also employed in Champagne, ensuring a consistent quality and character. It represents a classic example of the Penedès blend, offering an accessible yet authentic taste of Spanish sparkling wine.

## Interesting facts

- The traditional method used for this Cava is the same as that used for Champagne.
- The Jaume Serra winery is located in a historic 17th-century castle.
- García Carrión, the parent company, distributes wine in over 130 countries.
- Cava is Spain's most famous sparkling wine, originating from Catalonia.

## Food pairing

The bright acidity and effervescence of this Cava cut through richer textures and cleanse the palate, making it an excellent companion for seafood and lighter fare. Its subtle fruit notes complement delicate flavors without overpowering them.

## Wine making process

Castell Llord Cava Brut is produced using the Méthode Traditionnelle, the same process used for Champagne, which involves a secondary fermentation taking place directly in the bottle. This method is crucial for developing the wine's characteristic effervescence and complexity. The grapes, a blend of Macabeo, Parellada, and Xarel-lo, are sourced from the Penedès region. After the initial fermentation, the wine is aged in the bottle for at least one year in the winery's cellars, typically at controlled temperatures not exceeding 16°C, before being released.