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Monday 28 July 2014

Cava

UK Prosecco sales go bananas

Prosecco sales in the UK are continuing to surge ahead of Champagne with year on year sales up nearly 70% at both Waitrose and Sainsbury’s.

Tuesday, July 22nd, 2014 No Comments »

World’s most powerful Champagne and sparkling wine brands

In the fourth of our Power Brand round ups, our attention turns to the world of Champagne and sparkling wines.

Thursday, July 17th, 2014 1 Comment »

White bottles on the rise for sparkling

New products from Codorniu and Les Grands Chais de France proves the trend for using white bottle sleeves for packaging sparkling wine is on the rise.

Monday, June 9th, 2014 No Comments »

Torello to release library series Cava

Cava producer Torelló is to follow Champagne house Dom Pérignon’s lead with the release of a library series from exceptional vintages.

Thursday, May 15th, 2014 No Comments »

Single estate Cava classification planned

The Cava regulatory board is to create a new “Single Estate” classification this autumn in order to highlight the Spanish sparkler’s quality credentials.

Tuesday, May 13th, 2014 No Comments »

Prosecco’s popularity ‘good’ for Cava

The ever-growing global thirst for Prosecco is a “good thing” for Cava, according to a key producer of the Spanish sparkler.

Tuesday, May 6th, 2014 No Comments »

Penedès in pictures

db’s Lucy Shaw quaffs her way around Cava country, taking in 3D wine labels, 9th century chapels, wacky tanks and a pet ostrich.

Friday, May 2nd, 2014 No Comments »

Gramona follows Champagne with R.D. Cava

Family-owned Cava producer Gramona is aiming to compete with top-end Champagnes with the release of a recently disgorged 14-year-old Gran Reserva.

Thursday, May 1st, 2014 No Comments »

Spain becomes world’s biggest wine producer

Spain’s wine production surged by 41% last year overtaking both France and Italy to become the world’s biggest producer.

Thursday, March 20th, 2014 2 Comments »

Fridge preserves Champagne’s freshness

US scientists have found that Champagne kept at lower temperatures is less likely to develop a “browning” compound that turns wine bad.

Monday, February 10th, 2014 No Comments »

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