Rather, they are industrially produced from an anonymous base wine purchased cheaply from the local cooperative, re-fermented and aged for the bare-minimum time required (9 months), and adorned with a fantasy label, from a winery which does not exist. This, in turn, has led to the reality that most Cavas that make it to the US are not from organic farms like Can Fontanals. This point cannot be overstated, as the unfortunate commodification of Cava by the industrial-volume producers has resulted in intense downward pressure for grape prices in the region and a subsequent race to the bottom for Cava pricing, especially in the US market. Today, Avinyó produces wine exclusively from vineyards that they own and farm organically with great care and respect, a rarity among Cava producers. Their spirit of innovation and respect for traditions, driven by an undercurrent of constant self-improvement and a relentless drive for quality, are the defining characteristics that set Avinyó Cava apart from others. It begins with their location in the Catalan countryside in the remote village of Avinyonet del Penedès, where the Esteve family traces their history to 1597 with the building of their Masia (Catalan farmhouse) named "Can Fontanals," the traditional family home.
Avinyó Cava is a premier, hand-made, artisanal sparkling wine house which stands in stark contrast to the status quo of the industrial Cava machine.
0 kommentar(er)
