The By the Glass feature we think you should check out this week is Naveran Cava Brut 2014 from Penedés, Spain for $12/glass.
See if you can find hints of the following: lemon, melon, mineral, smoky, light toastiness
Bio: Each grape variety is harvested, crushed and fermented separately in stainless steel tanks at low temperature. Second fermentation typically takes place in the bottle, following the Champagne Method, for a minimum of 12 months.
Proprietor Michel Guilleron Parellada's goal with this Cava is to show the purity, youth and bright flavor characters of the three indigenous grapes used to make it. Xarello contributes body, Macabeo gives aromatic intensity and Parellada lends acidity to the wine. The Naveran family legacy began in 1901. Today the Estate has 110 hectares (272 acres) of vines in the town of Torrelavit located in the Alt (high) Penedés subregion. Due to the estate's higher elevation, the grapes to retain more natural acidity, which results in wines that are zesty, fresh and have expressive aromas.