Sparkling Rosé

Macabeo, Xarel-lo and Parraleta are the grapes, the first two being classic cava varieties, and they go through fermentation before the alcohol is taken back out rather than being blended together from juice. That sequence is why the bottle keeps a wine's structure at under 0.5 percent. The colour is a delicate cherry with strawberry tones, and the bubbles are fine and persistent instead of fizzing themselves out in the first minute. Red fruit leads the nose, strawberry and cherry and woodland fruits, with green apple cutting across it. The balance between acidity and sweetness is the whole point, and the finish stays refreshing rather than cloying. Codorníu has been at this since 1551 and is Spain's oldest wine and cava producer. The bottle is vegan. Serve it cold as an apéritif, at brunch, or anywhere a cava rosé would earn its place.