Owned by Spanish winery Bosamaria, Lonia produces some of the best examples of Cava available from the DO Penedès. Like Champagne, the Cava from Lonia is produced in the method traditional fashion and is a blend of 40% Parellada giving the wine subtlety and freshness, 25% Xarel.lo for body and structure, 25% Macabeo gives flesh and perfume and 10% Chardonnay for body and mid-palate weight.
Blending takes place before the second fermentation in bottle. The wine spends one year on its lees in the bottle with regular remuage before disgorgement and topping with a liquor de expedition.
Blending takes place before the second fermentation in bottle. The wine spends one year on its lees in the bottle with regular remuage before disgorgement and topping with a liquor de expedition.
Delicious drink, either as an aperitif or with light foods, one sip of the Lonia Cava will reinforce why Cava is experiencing a surge in popularity and is a regular on the finest restaurant tables in Spain.
