Cava rather sadly has been coming off second best to Prosecco in the battle of the budget fizzes the past few years in the UK. The latter seemingly consumed by the bucket load at anything from picnics to weddings. But Cava is clawing it’s way back due in part to wine writers as well as some savvy consumers seeking out a value sparklers with a little something extra.
Now Cava’s enhanced complexity is down to the way it’s made, which is identical to the production of Champagne(2nd fermentation in the bottle). But Méthode Champenoise can only be used to refer to that most famous French fizz so their Spanish counterparts have to make do with the term Método Tradicional or Traditional Method. Prosecco on the other hand is made in the less glamorous Charmat Method or Italian Method(2nd fermentation in a stainless steel tank Method).
Finding a decent Brut Rose/Rosado fizz that won’t cost the earth is a tall order so what did I think of Vilarnau Brut Rosado NV?
Made from the little known Trepat variety native to north east Spain as well as that most famous red Champagne grape Pinot Noir.
Eye- Dark pink, red fruits with solid persistent bubbles
Nose- Deep black Raspberry with whiffs of green herbs
Palate- Decent structure, balanced, robust, dry red berry fruit
Verdict- No faffy frilly pink sparkler this. Serious & well made. Try it.