Sparkling wine
Sparkling wine is created through a second fermentation that binds carbon dioxide within the wine. This selection brings together grower Champagnes, Cava, Sekt and Crémant from France, Spain and Germany, all from small estates that farm organically or biodynamically and mature their wines themselves.
Grower Champagne bears the signature of its estate
In Champagne, Chardonnay, Pinot Noir and Pinot Meunier grow on chalk, which lends the wine tension. Small estates vinify their own grapes, often following biodynamic principles, and leave the wine to age on the lees in bottle for years. The result is a fine mousse, texture and depth, as demonstrated by Tarlant in the Vallée de la Marne and De Sousa in the Côte des Blancs.
Cava and Corpinnat mature into their own strength in Penedès
The Spanish relative of Champagne is called Cava and is likewise fermented in the bottle. From the indigenous grape varieties Xarello, Macabeu and Parellada come sparkling wines with a full body and a fine bitter edge, which benefit from long ageing on the lees. Since 2019, estates have been working under the name Corpinnat outside the appellation, with strict rules governing viticulture and maturation time; Gramona is one of its defining voices.
The dosage determines style and use
The clearest indication on the label is provided by the dosage, that addition of wine and sugar after disgorgement. Brut nature dispenses with any addition altogether and tastes taut and precise, while brut rounds off the acidity with a few grams. As an aperitif and with oysters, a lean Blanc de Blancs made from Chardonnay is ideal, whereas with poultry or mushrooms a matured Blanc de Noirs contributes weight and spice. If you are unsure, choose according to the food and let yourself be guided by the time spent on the lees.
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