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Mother’s Day Mimosa

$28.00

SKU: OM00671 Categories: , , , , Tag:

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Description

Mimosa’s for Mother’s Day Brunch!  Why not!?  This yummy combo of Spanish Cava and Natalies Blood Orange Juice is extra fancy, and extra tasty!

Read on for info about this fantastic combo.  Mimosas are for pickup 5/5 only.

ABOUT THE JUICE:

Health benefits: Our fresh-squeezed blood orange juice is a stunning color, our blood orange juice is made from 100% Sicilian blood oranges. Rich in vitamin C, anthocyanins (antioxidant) & folate, which may support healthy immune function & reduce inflammation.
Clean & pure: No preservatives, no artificial ingredients, no added sugar, no GMOs.
Our promise: Honestly sourced, freshly handcrafted, minimally processed.

 

ABOUT  THE CAVA:

The spirit of innovation and respect for traditions, driven by an undercurrent of constant self-improvement and a relentless drive for quality, are the defining characteristics that set Avinyó Cava apart as one of the finest artisanal sparkling wine producers in the world. Avinyó Reserva is an honest and transparent entry into the beloved traditional-method sparkling wines of Catalonia. It is delicious, unpretentious sparkling wine you can drink every day, made by one of the nicest and most authentic family estates on the planet. The wine is made from 60% macabeo, 25% xarel-lo, and 15% parellada from organically-farmed estate vines planted from 1945 to 2017 at Can Fontanals from 250m to 275m elevation.

Vinification – After a night-time grape harvest to avoid oxidation and for optimal temperature, the grapes are pressed very gently in a pneumatic press. The base wine then ferments in temperature-controlled stainless steel between 14°C and 16°C. After cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in March. It is then aged 18 months to 24 months on the lees before being disgorged on demand. Unfiltered.

Penedès

Site: Can Fontanals at 250m to 275m

Grapes: 60% Macabeo / 25% Xarel-lo / 15% Parellada

Vine Age: Vines planted from 1945 to 2017

Soil: Sandy loam and clay calcareous

Vinification: Fermented with indigenous yeasts in stainless steel tanks

Aging: 18 to 24 months on lees

Secondary Fermentation: Méthode traditionnelle

Dosage: 6g/L

Farming: Organic

Vegan: Yes

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