COLOUR
White
TYPE
Sparkling
VINTAGE
NV
GRAPE
Macabeo, Parellada, Xarel·lo
PRODUCER
Bodegas Maset
REGION
Catalonia
CHARACTERISTICS
Body
Medium - Light
Sweetness
Off-dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Medium
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Bodegas Maset, historically known as Maset del Lleó, is a historic estate located in the Alt Penedès region of Catalonia, Spain. The Massana family's agricultural roots in this area date back to 1777, when they worked land that once belonged to the Abbey of Montserrat. Despite the challenges of the phylloxera epidemic in the late 19th century, the family persevered, and in 1917, Josep Massana Carbó produced the estate's very first sparkling Cava. In 1958, the winery pioneered a unique direct-to-consumer delivery model in Barcelona, which remains a hallmark of their personal approach to wine sales today. While Maset has grown into a globally recognized producer—frequently winning top accolades at international sparkling wine competitions—they remain dedicated to crafting traditional, accessible sparkling wines that reflect their Mediterranean heritage.
ALCOHOL
11.5%
AVG. PRICE
€10
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
6-8°C
INTERESTING FACTS
Fact 01
The Massana family's farming lineage in Catalonia dates back to 1777, when they worked land owned by the historic Abbey of Montserrat.
Fact 02
In 1958, the winery pioneered a direct-to-consumer model, delivering Cavas directly to Barcelona families in an old truck.
Fact 03
Maset's sparkling wines have won 'Best Cava in the World' at the prestigious Champagne & Sparkling Wine World Championships.
FOOD PAIRING
Read more
WINE MAKING PROCESS
This Cava is crafted using the traditional method (Método Tradicional). The grapes—Macabeo, Xarel·lo, and Parellada—are sourced from family-owned and partner-grower estates in the Alt Penedès, where clay-limestone soils and a Mediterranean climate prevail. Following a gentle pressing, primary fermentation takes place in temperature-controlled stainless steel tanks to preserve fresh fruit characteristics. The wine is then bottled with a liqueur de tirage for secondary fermentation in the bottle. It is aged in stacks (en rima) in the winery's underground cellars for a minimum of 12 months before disgorgement, exceeding the standard regulatory requirement for Cava de guarda to develop integrated bubbles and subtle autolytic complexity.
