Perfect Example of a Cava

About the Winery

Vicente Gandía Winery, a Valencian wine producing institution founded way back in 1885, is celebrating its 125th anniversary and remains true to the values it held when it was first created: to combine tradition with internationalisation, to back innovation and quality, to be committed to promoting wine culture, and to contribute to the welfare and progress of society.

 Vicente Gandía Winery is currently the largest winery in the Community of Valencia, in addition to ranking in the top 15 Spanish wineries and the top 100 European wineries. It has a presence in 85 international markets and is the ambassador of Spanish wines to the world.

 The Vicente Gandia seal applies to all their products: premium quality, reasonable prices, and consistency from one harvest to the next. Wines which are characterised by their elegance, complexity, smoothness and balance. Creating two different styles of wine: traditional, and modern and innovative.

Hoya de Cadenas Estate is situated 100km from the city of Valencia and positioned on the slopes of the Sierra de la Bicuerca which it affords a particular micro-climate, with temperature variations from day to night which give the grapes their own special characteristics and encourages the accumulation of highly valued polyphenols (antioxidants). 

About the Wine

“Luminous, fresh and with a delicate aroma, Hoya de Cadenas ‘Brut Nature’ represents the perfect example of Cava. Its elegant style and abundant bubbles are the result of selecting the best vines on our estate, because a fine cava cannot simply be improvised…” Luis García – Oenologist

Brut Nature cavas are the only ones produced without the addition of sugar and for this reason are the ones most valued by experts, since they combine with a wide variety of dishes.

Production is by the traditional method. Once the cuvée has been obtained from a white perfumed variety such as Macabeo, it is aged in the bottle for 10 months. During this time the bottles are kept horizontal, called ‘ageing in stacks’, at a constant temperature of 15ºC, in order to carry out a second fermentation gathering the lees along the length of the bottle.
Following the shaking and disgorging processes, the wine maker fills up the gap left after the lees have been removed from the bottle with the same Macabeo cuvée, thus obtaining a pure, premium quality cava.

This results in wonderfully true Cava, straw yellow in colour, with elegant and persistent bubbles. Clean and fruity aroma with prominent citrus character and an undertone of floral notes. It offers a magnificent presence on the palate, dry but at the same time fruity, and a lingering aftertaste with very well balanced carbonic gas.

Enjoy:)