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Bohigas, Brut Reserva Cava, NV

Sparkling Wine from Catalonia, Spain
$15.99

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Bohigas is a strictly artisanal producer who works organically and with indigenous varieties such as Xarel-lo and Macabeo. They practice the old tradition of allowing the wines to age in bottle on the lees for extended periods of time before release. Critics John Gilman and Robert Parker have both reviewed their wines and have been blown away by the quality and value.

Professional Reviews

Robert Parker

RP 90
"My favorite of the two sparkling Cavas is the non-vintage Brut Reserva Cava. Made from a classic blend (for this area) of Xarel-lo, Macabeo and Parellada planted in limestone and clay soils, the wine spends 24 months on its lees before disgorgement. It is an excellent value for consumers looking for alternatives to French Champagne. Lemon/lime, crushed rock and white currant notes are present in this crisp, elegant, refreshing, zesty, dry sparkler. Hints of wheat thins and brioche add complexity. Enjoy this medium-bodied offering over the next 1-2 years." -Robert Parker

Wine Enthusiast

WE 89
"Dusty, leesy aromas of apple and vanilla are sturdy. This brut Cava is fresh and modestly elegant on the palate, with lime, apple and tarragon flavors. A dry, confident finish offers apple and citrus flavors and a sense of ease." -Michael Schachner

What importer Polaner Selections has to say about this wine...

VARIETALS
White Blend
VARIETAL NOTES
XARELLO, MACABEO, PARELLADA
ORGANIC
Practicing
VINEYARD
Estate owned vineyards located about 45 miles west of Barcelona in the River Anoia valley. The family owns a total of 150 hectares planted mostly to traditional varieties. This area is particularly suitable for the production of base cava wines of great quality, because the vines have naturally low yields and the grapes are high in acidity. The cava is based on the indigenous grapes Xarel-lo, Macabeo and Parellada.
ORIENTATION
South east
SOIL
Clay and Limestone.
VITICULTURE
The vines are trained to the Royat system which is good for areas with very low rainfall. Vine density is 3000 vines per hectare.
VINIFICATION
The first fermentation takes place in stainless steel vats at a controlled temperature. The wine is then bottled along with yeast and some added sugar for the second fermentation which takes place in the bottle in their underground cellar.
AGING
Second fermentation takes place in their cool cellars for 24 months before riddling and disgorgement. Dosage is 8 grams per liter. Brut allows between 6-12 grams.
PRODUCTION
75,000 bottles

Details

  • Grape Variety

    Macabeo , Xarel-lo

  • Vintage

    NV

  • Size

    750ml

  • Farming Practice

    Organic

  • Sweetness

    Dry

  • Body

    Medium Bodied

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