HOMENATGE CAL REI
TRIBUTE to CAL REI
GRAND RESERVE BRUT 2012
50% Xartello, 20% Macabeo, 15% Parellada, 10% Chardonnay, 5% Pinot Noir
With an elegant release of fine bubbles, this cava displays a pale hue with delicate yellow and greenish tones. On the nose, it is beautifully floral, with hints of spices and orange blossom that add freshness and refinement.
On the palate, it is dry with a soft, sophisticated texture. Toasted notes and a subtle touch of nuts blend seamlessly with the richness of ripe fruits like apple and apricot, creating a complex flavor profile that lingers over time.
Crafted from one of the finest harvests, this cava preserves its original character while enhancing its balance and complexity, making it a truly unique expression.
We are the only ones who include a thermometer on the back label, so you always know when your cava is at the perfect temperature. When the thermometer turns blue, it’s the ideal moment to enjoy it to the fullest. As simple as that, as precise as ever!
38,00€
Type
Varieties
Harvest year
Alcohol content
Aging
Fermentation
Awards
BRUSSELS WORLD COMPETITION 2007 Silver Medal
Wine tasting
Visually, it presents a pale colour with greenish-yellow reflections, and a fine, persistent stream of bubbles, signalling its serene but enduring presence.
On the nose, it reveals a floral and delicately spiced profile, with notes of orange blossom, dried fennel, and citrus peel, layered with hints of baked apple, toasted nuts and delicate bakery aromas. There are also subtle echoes of mature wines, adding warmth and roundness without losing precision.
On the palate, this cava unfolds with ample body and generous texture, while retaining liveliness and tension. A touch of dosage rounds out the edges and amplifies ripe fruit notes, with flavours of Golden apple, white melon, and toasted marzipan, all held in balance by a crisp, structured acidity.
The finish is long, complex and gently mellow, with a breadth that evokes classic sparkling wines known for their graceful ageing and enduring freshness.
Conservation and consumption recommendations
Store the cava in a cool (10–15 °C), dry place away from direct light. Bottles should be kept in an upright position, especially after disgorgement, to avoid prolonged contact between the wine and the cork.
For best enjoyment, serve between 5 and 8 °C, adjusting the temperature depending on the season and personal preference. Chill gradually (never in the freezer) and keep in an ice bucket with water and ice while serving.
Gastronomy
It pairs beautifully with big game dishes like venison, wild boar or hare — especially in slow-cooked preparations with sweet wine or herbs. Its acidity cuts through richness and the bubbles lift each bite.
It’s also perfect with mushroom-based stews with sweet reductions, such as porcini in Pedro Ximénez or black trumpets in a sherry cream: the dry cava provides balance and finesse.
With aged or washed-rind cheeses (mature sheep’s milk, aged Garrotxa, powerful blues), it creates a mineral, spicy dialogue that enhances both sides.
Im maritimen Bereich brilliert er mit Salz- und Konservenspezialitäten wie Mojama, gereiftem Thunbauch oder Sardellen in Lake – perfekt für die salzige Tiefe dieser Produkte.
To finish, it surprises with desserts based on nuts and spices: almond brioche, walnut mousse with cinnamon or a Crema Catalana with herbal liqueur find an elegant, dry counterpoint.
38,00€
