By law, Cava must be made in the Methode Champenois or Champagne Method. Due to
European regulations prohibiting use of that term, Cava is now labeled as Methode Tradicional,
which has the same requirements with an added stipulation that cava must age for a minimum of
nine months on the lees before release. After researching local yeasts, the winery has taken the
extraordinary step of importing their yeast from Champagne, France in order to impart the finest
quality to their Cavas.
“Value Brand of the Year!”
2002 – 2003 – 2004, Wine &
Spirits
“Top 100 Best Buys of
2003” “Fresh and lively
with lime and green apple.
Zippy, clean.” Wine
Enthusiast.
“Best Value” “Sleek,
resembles expensive
French Champagne. Fine
bubbles. New York Times
Nov. 2003
“Extraordinary sparkling
wine!!” Stephen Tanzer.
2001