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Cava is Spain's response to prosecco. This one is a traditional blend of 60% Xarel-lo, 30% Macabeo, and 10% Parellada, made the same way as Champagne, and aged for 14 months on the lees. It's dry and not as fruity as some other sparklers with notes of green apple, stoney minerality, and just a touch of toastiness. Great for brunch cocktails.