Practice: Sustainable, Vegan
Cune Cava Brut NV
During the 19th Century, CVNE produced in Rioja consistent quantities of Champagne. Yes, you read that right, Spanish Champagne. The phyloxera bug had ravaged Champagne’s vineyards, and CVNE did its part to quench the thirst for fine sparkling wine with its own bubbles. Over time, CVNE focused on still wines, building a lasting reputation on great reds and whites. But the desire to make fine bubbles was always there, encouraging us to make Cune Cava Brut, a current take on a centuries -old tradition.
On arrival at the winery, grapes are sorted by varietal and quality in preparation for a gentle crush by pneumatic press. Normal fermentation for the must base wine occurs at a constant temperature below 19°C. After fermentation, the must is bottled and placed in the cellar for the second fermentation, bottle aging and riddling by a gyropalette.
In the traditional champagne method, at the completion of the riddling process the neck of each bottle is frozen and prepared for disgorgement and then recorked with a natural wood cork and wire cage. Pale yellow color with golden hues. A good release of tiny bubbles rising in trains to form a cheerful crown of mousse.
This Cava displays fruit notes and typical nuances of aging in bottle. There is fresh acidity for balance, with a creamy texture and lingering finish. Ideal as an aperitif or to pair with rice, fish, seafood, white and red meats.
About the Winery
CVNE is one of the most important wine producers of Spain, on account of its illustrious history and its omnipresence in the contemporary Spanish wine scene. Founded by the Real de Asua brothers in 1879, it remains family-owned and family-run, with the latest generation committed more than ever to making great wine in meaningful quantities. Today it still sits on its original site in the wine district, Barrio de la Estación, in Haro, Rioja Alta.
The Haro winery comprises a collection of structures and cellars, most dating from the 19th century, arranged around a central patio. Above the cellars are the winemaking, bottling, and shipping facilities, conserved to this day.
With the time, a serial number of structures have been built, which reflect the vinicole history of the winery. The Eiffel ‘s Cellar, designed by the architecture practice of the legendary Alexandre – Gustave Eiffel; El Carmen the first vinification plant made out of epoxy lined concrete, in Spain and El Pilar, the first vinification plant to use the gravity to transport the grapes and must in our country.
At Cune, the winemaking process continues with the same dedication and care as it started in the company’s early days. And care is taken from start to finish, from the grape on the vine to the wine in its bottle.