Albet I Noya "Classic" Petit Albet, Brut Reserva Cava
Staff Pick

Albet I Noya "Classic" Petit Albet, Brut Reserva Cava - 2021

Item # 19038 750mL

This estate began in the early 1900s and today is run by Josep Maria Albet i Noya who took over from his father in 1972. Created from a blend of Chardonnay, Macabeo, Xarel-lo, and Paralleda, this certified organic Cava shows citrus and honeydew notes, with a dry finish full of mineral and sage.

$17.96/ Single Bottle
$215.52 $204.74/ Case of 12
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Certified Organic

Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard. Certified in the country of origin.

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Staff Pick Notes

Enjoy refreshing bubbles from one of the pioneers of organic farming in Penedès. Albet i Noya was founded in 1978 and built on the foundation of organic workmanship, but the family's experience goes back five generations further to beginning of twentieth century. Their great great grandfather Joan Albet i Rovirosa arrived to work vineyards in Sant Pau d'Ordal during the height of the phylloxera crisis and never left. Today they are one of the few producers that bottle their wines under the name "Classic Penedès" as opposed to "Cava," which signifies, among other things, that all the fruit was grown, harvested, and vinified on their estate and aged a minimum of 15 months prior to release. This wine is fresh and energetic with sharp notes of lemon rind, ripe tangerine and a hint of fennel. Excellent all around.

- TD



Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the most stringent requirements) red Crianzas must be aged a minimum of two years; Reservas, at least three...

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Dry, delicious Cava is an excellent Champagne alternative. The best examples are aged on the lees (the spent yeast cells used in fermentation) and show complexity to rival that of the best Champagnes.


Growing primarily in the northeastern region of Catalonia, Xarel-lo is most famous for its role in the production of the Spanish sparkling wine known as Cava (along with Macabeo and Parellada). Xarel-lo is occasionally bottled on its own as a deliciously crisp still wine, frequently filled with notes of stone fruits and herbs.


Along with Macabeo and Xarel-lo, this is one of the three grapes that make up the traditional Cava blend. Occasionally blended with better-known varieties (e.g. Sauvignon Blanc) in delightful still whites, Parellada yields light and firmly acidic wines with pleasing floral aromas.

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