Julià and Navinès
Julià and Navinès represents a return to the origins of Cava in Catalonia. Their arrival in the US market comes at an inflection point in the Cava DO. Historically, the Cava DO has not effectively differentiated between high quality growers and mass market producers. As such, in 2019, a handful of notable producers left the DO to make their own path, an approach whose feasibility has not yet been tested. While we applaud the courage of these producers, we believe that change can come from within and at a more accessible price. The wines from Julià and Navinès represent what can be achieved by conscientious growers inside the DO system.
The estate is located in the town of Font Rubí in Alte Penèdes, the area most uniquely suited to growing grapes for sparkling wines in Penèdes. There limestone soils produce wines with minerality, texture, and length. With vineyards on the estate as high as 350m, the temperature difference between day and night allows for a longer growing seasons which brings more aromatics and freshness to the finished wines. Of course, the estate farms organically and only uses estate grown fruit. For the Brut and Brut Nature bottlings, the classic blend of Parellada, Xarel-lo, and Macabeo form the cépage, while a small parcel of Pinot Noir has been planted for the Rosé.
The goal of the winemaking at Julià & Navinès is to translate the Alte Penedes terroir directly into the bottle. Harvesting is done by hand, fermentation of the base wines occurs in temperature controlled tanks, and the wines are aged on the lees in bottle from 14-18 months. The house style represents the bright fruit flavors of the region along with sparkling acidity and a fine mousse. The wines of Julià & Navinès prove that Cava can be exceptional, reasonably priced, and organic.
The estate is located in the town of Font Rubí in Alte Penèdes, the area most uniquely suited to growing grapes for sparkling wines in Penèdes. There limestone soils produce wines with minerality, texture, and length. With vineyards on the estate as high as 350m, the temperature difference between day and night allows for a longer growing seasons which brings more aromatics and freshness to the finished wines. Of course, the estate farms organically and only uses estate grown fruit. For the Brut and Brut Nature bottlings, the classic blend of Parellada, Xarel-lo, and Macabeo form the cépage, while a small parcel of Pinot Noir has been planted for the Rosé.
The goal of the winemaking at Julià & Navinès is to translate the Alte Penedes terroir directly into the bottle. Harvesting is done by hand, fermentation of the base wines occurs in temperature controlled tanks, and the wines are aged on the lees in bottle from 14-18 months. The house style represents the bright fruit flavors of the region along with sparkling acidity and a fine mousse. The wines of Julià & Navinès prove that Cava can be exceptional, reasonably priced, and organic.
Cava Brut NV
A blend of nearly equal parts Xarel-lo, Parellada, and Macabeo fermented in temperature controlled tanks for the base wine. Secondary fermentation occurs inside the bottle, and the wine is left on the lees for a minimum of 14 months. 8.5 g/l of dosage.
Shelf Talker
A blend of nearly equal parts Xarel-lo, Parellada, and Macabeo fermented in temperature controlled tanks for the base wine. Secondary fermentation occurs inside the bottle, and the wine is left on the lees for a minimum of 14 months. 8.5 g/l of dosage.
Shelf Talker
Cava Rosé Brut NV
A pale, onion skin colored rosé made from 100% Pinot Noir. Fermentation occurs in temperature controlled tanks for the base wine. Secondary fermentation occurs inside the bottle, and the wine is left on the lees for a minimum of 14 months. 8.5 g/l of dosage.
Shelf Talker
A pale, onion skin colored rosé made from 100% Pinot Noir. Fermentation occurs in temperature controlled tanks for the base wine. Secondary fermentation occurs inside the bottle, and the wine is left on the lees for a minimum of 14 months. 8.5 g/l of dosage.
Shelf Talker
Cave Brut Nature Reserva NV
Highlighting the Perellada and Xarel-lo grapes with a light addition of Macabeo, this Cava is drier and more complex than the Brut and Brut Rosé. Fermentation occurs in temperature controlled tanks for the base wine. Secondary fermentation occurs inside the bottle, and the wine is left on the lees for a minimum of 15 months, qualifying it as a Reserva. It is dry with zero dosage.
Shelf Talker
Highlighting the Perellada and Xarel-lo grapes with a light addition of Macabeo, this Cava is drier and more complex than the Brut and Brut Rosé. Fermentation occurs in temperature controlled tanks for the base wine. Secondary fermentation occurs inside the bottle, and the wine is left on the lees for a minimum of 15 months, qualifying it as a Reserva. It is dry with zero dosage.
Shelf Talker