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The private Cava Bodegas estate belongs to the Bujol-Busquets family and produces 100% organic top quality Cava's served in Spain’s 4 internationally acclaimed restaurants with 3 Michelin stars.
They are intended to rival the finest champagnes around the world and succeed in this endeavor according to leading wine connoisseurs.
Every single Privat Cava has won numerous awards. They differ thought varying presentation and taste accents. Privat Cavas are ideal for customers simply looking for the best!
The sparkling wines from Privat aim to excel thanks to their own unique regional climate, sophisticated production methods and new varieties of grapes that produce top quality Cava’s (Champagne).
The Privat Cava’s (in Italian Prosecco or Spumante, in French Champagne) were awarded the Marqués de Busanos in 2003, the Spanish National Gastronomy Award. The Laietà received a score of 92/100 and the Opus 94/100. This score secures them a position amongst the best Cavas in the world.
There was only one Cava (with a retail price of 125 €) that scored better (95/100).
The influential American wine critic, Robert Parker awards the Cava Alta Alella Company with the highest score in his prestigious independent guide. Cava Brut Nature Gran Reserva Laietà Privat (91) and the Cava Brut Nature Gran Reserva Evolutium Opus (90) scored extremely high.
The "Méthode Champenoise" or "Metodo Tradicional" production processes
According to Josep Maria Pujol-Busquets, owner of Privat Cava, a Cava of good quality must be produced by the traditional "Méthode Champenoise."
Since 1994, the "Methode Champenoise" name is protected by European law solely for production of Champagne of the Champagne region. Spanish law imposes that Cava must be produced according to the 'Méthode Champenoise'.
The word “Cava” is the legally protected term for 'Método tradicional' which means the same as "Methode Champenoise".
The longer the ripening process, the better the quality
Champagne and Cava must age in the same bottle for at least 9 months before disgorging (provisional removal of cork and yeast). After disgorging the bottles are re-corked.
The longer the Cava ripens, the better the quality. Reserva has aged for at least 18 months and Gran Reserva for at least 24 months.
After disgorging and re-corking, distribution occurs as soon as possible
From the moment the Cava is disgorged and re-corked, it’s best enjoyed within 30 to 48 months.
Privat Cava disgorges the Cavas only once an order is placed. All Cavas Privat carry the AD logo: Acabat the Degollar, meaning the exact date of disgorging is mentioned on the label. This allows the customers to enjoy their Privat Cava at the ideal moment.
Featured grapes: Chardonnay and Pinot Noir
The Chardonnay grape is the most commonly used for Cavas, but Pinot Noir is growing fast now too.
Pinot Noir is a grape that ripens quickly and is flourishes at an altitude of 400 meters, which is an atltitude the allows for an excellent balance between alcohol and acidity. It has great aromatic potential and produces lively, sparkling wines.
The Privat Cava's are from Chardonnay grapes with a whiff of complementary varieties for that exquisite touch of uniqueness.
The degree of Cavas' sweetness is expressed in different terms. The best quality Cava’s are Brut (0-15g residual sugar or grams of sugar per liter). Some are extra sec (12 to 20g) and sec (17-35g) or dulce (50g).
The Privat Cava’s are Brut Nature, meaning a residual sugar content of 0-3 grams per liter, with no additional sugar added. This is extremely exceptional and only possible when grapes are grown on very good vineyards.