This wine is special. You can just taste it from the very first sip.
As demonstrated on the bottle, its name literally means "wine with a prickle" in Catalan, and that's the perfect descriptor for this fresh and vibrant dry white. Beyond its toasty nose, it is mouth-puckeringly acidic with a bubbly spark of lemon, sour green apple, and minerals. It's fitting that this wine is produced by a Catalonian wine producer, Avinyo, who specializes in Cava.
A mixture of muscat and macabeu grapes, this wine is fermented first in stainless steel and then undergoes a secondary fermentation of the Charmat method. In the traditional method of producing sparkling wine (possibly better known as the Champagne method), a wine would go through its first fermentation in a barrel or tank, as mentioned, and then its secondary fermentation in-bottle. But with the Charmat method, the wine is placed in a pressurized tank, where sugar and yeast is added. Because the CO2 produced cannot escape, it creates delightful little bubbles.
It is mildly carbonated, perfectly straddling the line between a lovely, acidic, citrus-y summery white wine, and a celebratory, bubbly sparkling wine. If Sauvignon Blanc and Cava had a baby, I think this would be it.
When I drank this a few nights ago, I immediately thought of how perfect it would be with seafood, specifically scallops or oysters on the half shell. And I admit, November is not the ideal drinking month generally for a wine as bright as this. But with the weather we've been having this past week in Northern Virginia (75 degrees+), I have to make an exception. It's worth it.