Pago de Tharsys, Cava Brut, NV

Apricot, Pear, Citrus

Fermentation takes place using the Traditional Method of sparkling wine production (2nd fermentation occurs in bottle), wine is aged a minimum of 12 months on the lees before before disgorging. Once bottled, it is further aged for a minimum of 16 months prior to release. Great value, well made fizz.

Notes on the producer

Pago de Tharsys is a 12-hectare estate based at Requena, approximately 70 miles inland from Valencia on Spain's eastern coast. The vineyards are south facing and planted at 650 m elevation on sandy soil with excellent drainage. The continental climate means that summers are hot and dry and winters are cold with occasional rainfall.