Bohigas, Cava Brut Reserva
Staff Pick

Bohigas, Cava Brut Reserva - NV

Item # 30396 750mL

A family-owned winery that has roots dating back to the 13th century. A dry, mineral-driven Cava from a family-owned estate in the River Anoia Valley. Great with any food, thanks to the natural, refreshing acidity and depth of flavors the wine offers. A refined and sophisticated Cava.

$16.99/ Single Bottle
$203.88 $193.69/ Case of 12
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Staff Pick Notes

Cava has become a broad, varied category, and much depends on the producer. Bohigas has been family-owned since the 13th century. They carefully grow and vinify the traditional grapes of Cava (Xarel-lo, Macabeo and Parellada,) and not to worry, there isn't a quiz later. Extended lees contact for 24 months and secondary fermentation in the bottle imparts richness, body and a touch of toast. The impression is far from heavy, however, with vibrant aromas of Honeycrisp apples and lemon blossom and a brilliant streak of acidity on the palate. With its fine mousse, you could easily mistake this for a Blanc de Blancs Champagne..... and then smile when you look at the price!

- DY



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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