Cava is the most famous sparkling wine in Spain. In order to be considered Cava, the wine must be made by the Champagne method, or traditional method, where secondary fermentation happens inside the bottle. 95% of the production of Cava is located around the Penedès area of Catalonia, at the southwest of Barcelona. Considered the drink of choice in the tapas bars of Barcelona. The grapes used for the German Gilabert El Edén comes from Alt Penedès, where the highest elevation plots in the region are. Only Chardonnay grapes are used. The wine is bottled without added sugar or Brut Nature. German Gilabert El Edén is a cuvée made especially for Vinos de Terruños by Familia Pastor Gilabert in collaboration with a vintner, which has deep roots and intimate knowledge of cava production.
Vinification: Fermented in stainless steel tanks; cuvée rests on the lees for 45 days. Second fermentation in the bottle by the Champenoise method. Raised on the lees for 12 months before disgorging.
Bottled no dosage.
Character: fresh, fine bubbles, citrus, minerals, middle body, elegant, concentrated, dry and long.
Gastronomy: Seafood, tuna, Asian foods, cod, ham croquettes.