Tasting Notes

Made entirely from Macabeo grapes that are fermented in the bottle, Torre Oria Cava captivates from the moment the cork pops and this delightfully frothy bubbly graces the glass. The wine’s pretty sunshine-imbued color and full floral bouquet of berries and wildflowers set the tone for a delightful interlude. With delicate, tiny bubbles that glide gracefully across the palate Torre Oria carries its magic. It offers a wealth of complex, elegant flavors: savory peach, tropical fruit and spring flower tones slip easily down the thirsty gullet. Supple and medium-bodied throughout, Torre Oria exits with a long, lingering finish that makes the imbiber beg for more. Refreshingly dry.

About Torre Oria

Torre Oria, founded in 1897 in the Utiel Requena DOC near Valencia by the Oria de Rueda family, is a relative newcomer to the production of Cava. Originally founded to be close to the area’s thriving silk industry in which the family had financial interests and to produce premium still wines, Torre Oria did not fashion Cava until 1981. However, as recent medals and accolades attest, Torre Oria has quickly mastered the art of producing world class Cava. All of Torre Oria’s vineyards are dry-farmed and tended using sustainable methods. Very little machinery or sprays are used in the vineyard. Only Macabeo grapes flow into Torre Oria’s Cava and all are manually harvested from mineral-laden vineyards during the month of August. The grapes are then pressed and vinified at cold temperatures and stored for up to a month in large steel vats. The wine is then blended with a selection of yeast and natural sugar when it is bottled (dosage) to insure the secondary fermentation that gives the Cava its fine bubbles. Torre Oria Cava Brut is aged in the winery’s temperature and humidity controlled cellars for a minimum of 18 months before release, longer than required by law. The result is a supple, silky Cava with long, lingering flavors.