What makes this wine unique?

One of only a few vintage Cavas made in Spain. The 2006 vintage was rated the Top Value by the New York Times, earning the highest rating of 3 stars. Has been rated 90 points by The Wine Advocate for the 2005, 2006 and 2007 vintages. Dama is full-bodied yet bright and crisp. The Naverán estate has been producing high-quality Cavas since 1901. All Cavas made here are from vineyards owned and controlled by the estate. Dama is fermented in the bottle (a la méthode champenoise) and aged in its lees for 24 months.

Rating history:

Grape:

85% Chardonnay and 15% Parellada.

Pairing Suggestions:

Cavas are extremely versatile, not only as an apéritif before the meal or to accompany dessert afterwards, but also to enjoy during the meal. Oysters, raw tuna and sushi are a good match, and Naverán Dama’s fresh acidity will compliment fruit desserts well, especially peaches and sliced oranges. Try this quality Cava with your next main course. Whether it’s savory or spicy, you’ll be surprised how well the pairing goes. Don’t forget this Cava for sipping on its own, especially during spring and summer months.

Vinification and ageing:

Each grape variety is harvested, crushed and fermented separately in stainless steel tanks at low temperature, with coupage in November, tirage and second fermentation in the bottle typical of the ‘Méthode Champenoise’ for a minimum of two years. Then, degüelle (disgorgement) followed by dosage. The wine is aged for 24 months on its lees.

Production:

2,000 cases made; 900 for the U.S.

Location, Soil, Climate:

The vineyards are located within the DO Penedés (Zone 5) in northeastern Spain, a few miles south of Barcelona in the Alt Penedés subregion, at an elevation of 252 meters (827 ft.). This area, the High Penedés, has been a place where French grape varieties have been grown for centuries. The earliest reference is the 3rd Century A.D. during the Roman occupation of Spain. The soils are composed of limestone and sandy topsoil with clay subsoil. The texture of the topsoil allows for good drainage while the subsoil has good water retention. The medium levels of pH in the soil and low percentage of organic matter results in moderate yields and balanced acidity in the grapes. Even though Naverán has a cooler climate than Casteller, the harvest at Naverán happens before Casteller due to the steeper slopes of the vineyards. Regarding the area’s climate, the average temperature from April-October is 66.3ºF and the annual rainfall is 23.9 inches. The days are hot with moderate night temperatures for this high Mediterranean region. To clarify, “high” refers to the northern latitude and “Mediterranean” to the proximity of the sea. The Naverán Estate’s higher elevation allows the grapes to retain more natural acidity, which results in wines that are zesty, fresh and have expressive aromas.

Tasting notes:

The presence of the Chardonnay elevates the aromatics well above the norm for Cava. It is broad in the mouth with excellent volume and lingering flavors. It is a super value in sparkling wine.

Alcohol Content:

12.5%

UPC Code:

810411010327