The scent has light notes of raspberry and strawberry with a discreet bready character. The taste is dry and crisp with medium acidity.
Most of us are already familiar with the Spanish sparkling wine, cava. The majority of all cava is produced in Catalonia, which was also the birthplace of this wine. The requirements for a cava are that it must be produced according to the Méthode Traditionelle (formerly called the champagne method) from the grape varieties approved for the purpose with a limited yield (1 hl. of must per 150 kg of grapes). Furthermore, the wine must be stored for at least 9 months on the lees and have an alcohol content of between 10.8% and 12.8% at bottling. Bodegas Sojosa was founded in 1985 by Arturo Ramos and Joseph M. Delgado Goma. Today, the bodega produces 1,500,000 bottles of cava, which are stored in the house’s 2,300 m2 cellars. When the winery was founded, they produced exclusively cava, but today they also have a small production of table wine from Penedès.
