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Casas Del Mar



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Old Vines make seriously good wine and this producer has 70 year old Xarello vines. It adds depth, richness, and complexity to the wonderfully balanced citrus fruit and fresh baked bread aromas. A fine lasting bead and pleasing toasty finish make it complete

Variety: Cava
Region: Cataluna, Spain
Winemaker: Sogas Mascaró
Size: 750 ml
Alcohol: 12.0%

Winemaker's Notes

Nose of toasted brioche. Small, elegant bubbles bring hints of apples and apricots to the palate, finishing with elegant notes of citrus

John's Notes

As evidenced by featuring 2 sparkles this week, I’ve definitely been in the mood for a good glass of bubbly lately

A few notes about Cava as you’re getting ready to enjoy this one:

  • Most Cava is dry
  • Cava typically has Medium to Medium (+) acidity making it an approachable, easy-to-drink style of sparkling. In comparison, Champagne is almost always High acidity
  • Cava’s nose will sometimes smell like vinyl or rubber; a clear marker for Cava
  • While primary fruit is the main feature (e.g. lemon, red apple), Cava generally has some yeasty/biscuit notes that differ in flavor from the bread and toast character of Champagne
  • From a winemaking perspective, Cava is produced using the ‘traditional method’ with the 2nd fermentation in the bottle in the same manner as Champagne
Nerdy Details

Winemaker:  Sogas Mascaró, winemakers Nuria Alsina Garsaball, Pedro Freixas Cointreau

  • Sogas Mascaró began its activity in 1910 in Vilafranca del Penedès
  • This family-owned historic 18th century home is located in the heart of the Alt Penedès wine-growing region. The property houses 15 hectares of vines, where only the native varieties of the area – Macabeo, Xarel-lo and Parellada – can be found
  • The 70-year old Xarel-lo vines are the pride and treasure of the estate, adding an additional element of personality, body and acidity to the Cava

Variety:  40% Xarello (from 70 year old vines), 30% Macabeo, 30% Parellada

Region: Penedes, Cataluna, Spain


  • Located in the northeast corner of Spain, Catalunya’s climate is Mediterranean with sunny summers, mild winters, and moderate rainfall
  • Many vineyards are moderated by the influence of the Balearic Sea or altitude depending on location
  • Heat and the lack of water are the biggest challenges to grape growing, and accordingly, low density, bush-trained vineyards are the best way to maximize the available water and shade the fruit from excessive heat


  • This producer of Cava has very old vineyard holdings. Of particular note are the 70 year old Xarello vines
  • Soils are a mix of alluvial and clay
  • Grapes are entirely picked by hand


  • The grapes are pressed very softly to preserve all the aromatic elements
  • The first fermentation is done very slowly with skin maceration, during 25 days at a controlled, cool temperature
  • The second fermentation takes place in the bottle (Methode Traditionnelle) as in the Champagne district of France
  • It is aged on the lees for about 22 months prior to disgorgement and finished with a French dosage

Alcohol:  12.0%

Pairs With: Grilled asparagus with Parmesan, tapas, fried flounder sandwich


International Wine Report (92): A nose that perfectly combines the sharp, sweet, and rich aromas of a baked citrus pie – slightly floral, custardy, with fruit aromas of lemon, peach and tangerine. The rich palate delivers all the acid you want with more texture and flavor than you would expect. Full mousse with peach and tangerine scented marshamallowy goodness lifted with lemon lime and wet stone minerality. Sweet flavors on a dry crisp finish. An absolute delight

Wine Spectator (84): A tangy Cava, with hints of pineapple, smoke and spice, and a pleasant creaminess.  Floral and white pepper notes mark the modest finish

Wine Enthusiast (85): Wiry aromas of brined apple come with a whiff of air freshener, making for a questionable nose. This is lean and citrusy on the palate, with little to no bead. Simple flavors of green pear and nectarine finish quietly.  Michael Schachner

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