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Avinyo, Cava Brut Nature, 2022

Sparkling Wine from Catalonia, Spain
$25.99
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Avinyó never blends in reserve wine, so every Cava they make is a snapshot of one year, and 2022 was quite a year: extreme drought, four long heat waves from May onward and yields down almost 40%. Even so, the family says the grapes that did come in were excellent and healthy. They give some of the credit to their soils at Finca Can Fontanals, which are deep, well-drained loam and silt-loam with small deposits of calcium carbonate, the kind of ground that keeps a crop balanced when the rain doesn't come. The Esteve family has been at the Can Fontanals farmhouse in Avinyonet del Penedès since 1597, and in 2022 they were awarded Elaborador Integral status, roughly Cava's answer to a Champagne récoltant-manipulant. The organically farmed Xarel·lo, Macabeo and Parellada are grown, made and bottled entirely on the estate. Like all Avinyó Cavas it's classified Cava de Guarda Superior, which means at least 18 months of bottle ageing, vines at least ten years old and organic farming. It's also Brut Nature, so there's no added sugar. Each shipment is disgorged to order and travels to the US under refrigeration, a level of care you'd usually only find in grower Champagne costing a lot more.

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More about Avinyo

Avinyó shows what Cava can be when one family grows every grape and handles every step. It is one of only about 14 producers to hold Elaborador Integral status, the DO Cava's designation, awarded in 2022, for wineries that farm and vinify only their own fruit, roughly Spain's answer to a grower-producer in Champagne.

The Esteve family traces its roots to 1597 at Can Fontanals, the farmhouse in Avinyonet del Penedès where they still work. After phylloxera destroyed the vineyards, Joan Esteve Marcè replanted on resistant rootstock; his son Joan Esteve Nadal, who brought the first tractor to the Penedès in 1957, expanded the holdings and replanted with the local Xarel-lo, Macabeo and Parellada. Four siblings now run the estate, about 40 hectares in four parcels, farmed organically on sandy loam and calcareous clay.

The range runs from the Petillant, a lightly sparkling, Muscat-led wine made by second fermentation in tank, to Brut Nature Cavas aged at least two years on the lees with no added sugar, up to the long-aged, single-parcel Gran Reserva La Ticota. Expect bone-dry, finely textured sparkling wine that drinks like the serious white wine it is.

See all Avinyo wines

Wine Details

  • Grape Variety

    Macabeo , Parellada , Xarel-lo

  • Vintage

    2022

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Rich

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Raw oysters, fried calamari or fried anchovies, jamón ibérico with pan con tomate, salt cod croquetas, or a big bowl of salted potato chips.

Tasting Profile

Expect a bone-dry Cava in the classic Penedès style: citrus, green apple and white flowers, plus the almond, toast and brioche notes that long ageing on the lees typically brings. Xarel-lo usually adds body and a savoury, saline edge, and bright acidity keeps it crisp through to a clean, mineral finish.

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