# Sofia y Sebastián Cava is Best Enjoyed with Friends Organic (NV)

- **Producer:** Sofia y Sebastián
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Macabeo, Xarel-lo, Parellada
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 11.5%
- **Average price:** €12
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** apple, pear, lemon, grapefruit, blossom, brioche, bread, toast, butter, almond, honey

## About this wine

Sofia y Sebastián is a contemporary wine project based in Barcelona, Spain, designed to bring people together through approachable, high-quality organic wines. This Cava is crafted in the traditional method in the heart of Catalonia's sparkling wine country. Emphasizing organic viticulture and sustainable farming, the brand focuses on capturing the vibrant, social spirit of Barcelona. It represents a modern take on Spanish sparkling wine, prioritizing environmental responsibility alongside pure, festive enjoyment.

## Interesting facts

- The wine's playful name reflects the producers' philosophy that great sparkling wine is meant to be shared, not cellared indefinitely.
- Crafted from 100% certified organic vineyards in the Penedès region, promoting biodiversity and soil health.
- Made using the traditional method, the exact same labor-intensive process used to produce Champagne.

## Food pairing

The high acidity and effervescence of this Cava act as a palate cleanser, cutting through fried foods, rich seafood, and salty tapas. The subtle autolytic notes complement savory elements like cured meats and light cheeses, while the crisp citrus profile enhances fresh shellfish.

## Wine making process

Produced using the traditional method, this organic Cava undergoes its secondary fermentation in the bottle. The base wine is crafted from organically grown Macabeo, Xarel-lo, and Parellada grapes, harvested by hand. After primary fermentation in temperature-controlled stainless steel tanks, the wine is bottled with yeast and sugar for the second fermentation. It is aged on its lees for a minimum of 9 months to develop characteristic autolytic complexity before disgorgement and a light dosage.