Mas Macia Cava Brut NVA classic blend of Macabeo, Parellada and Xarel lo from 35 hectares of vines cultivated on the Can Macia estate, in the Anoia river basin near Odena. Made using the traditional Cava method the wine is matured for an extended period of 24 months before disgorgement to enhance the complex, fruity aromas. White fruit and citrus aromas lead onto a complex palate with green apple, stone fruit and a touch of white spice. Bubbles are fine and persistent

dry caramel palette

This wine is primarily sourced from the renowned Brun's vineyard in Ay

100% Tempranillo from old shrubs planted in 1925

alongside a subtle richness recalling almond and sourdough bread

It has plenty of ripe plum and bramble flavours with layers of cream and chocolate flavours

Generous and soft on the palate

Cruse Wine Co

a symphony of blackberry

Family-owned Distilleria Quaglia has been there pretty much from the beginning of this modern era

Hi Sang and Howard worked carefully with winemakers Philippe Melka and Cameron Vawter to insure that the space and facilities would enable the production of consistently world class wines

it weighs in at only 12

It has mild and wet winters and hot windy summers