Match a clean, crisp Cava with fragrant fish dishes and salty fried treats.
Salt cod fritters and fried squid with garlic aioli,
yaki udon with shrimp
or sautéed daurade drizzled with romesco sauce.
Certified in '95, but organic since '79, Albet i Noya is a pioneer in the revitalization of ancient and indigenous varieties in Catalonia. Their Reserva Cava, from 20-30 year old vines, ferments with indigenous yeast and contains no added sulfites. It is manually clarified and disgorged (no freezing) and fined for clarity (no egg whites - vegan friendly) after over a year of aging on its lees.