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The Suriol family has lived and made wine in the same masia, the Castell de Grabuac, in Penedès since the 15th century. They produce Cava and still wines using traditional, non-interventionist methods, indigenous grape varieties vinified by parcel with native yeasts, local chestnut wood for barrel aging, and corks from the local forest. The results are some of the most complex and layered Penedès wines that we have tasted. Dry, delicious Cava is an excellent Champagne alternative. The best examples are aged on the lees (the spent yeast cells used in fermentation) and show complexity to rival that of the best Champagnes. All Suriol Cavas are brut nature and vintage dated, and raised on the lees in bottle until order, with the disgorgement date noted on the back label.

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