Experience the Bohigas Extra Brut Gran Reserva Cava with its golden highlights and fine bubbles, offering aromas of fresh fruit, jam, syrup, toast, dried fruit and nuts. On the palate, its powerful character is softened by a subtle sweetness and excellent structure. Enjoy the long persistence of ripe fruit aromas and a projection of pastry, spices and toast. An unforgettable taste!

Bohigas Extra Brut Gran Reserva Cava is an exceptional sparkling wine that is perfect for any time of day. It has a wonderful balance of power and harmony, making it the ideal accompaniment for a variety of styles and dishes. Enjoy a glass or two of this luxurious Cava and experience the joy of fine Sparkling Wine. Cheers!

About the Producer

The Can Macià estate in Odena - around 50km north west of Barcelona and just 10km from the foothills of Montserrat - dates back 800 years and still belongs to the same family, of which Jordi Casanovas Bohigas is a direct descendant. He, together with his daughter Maria Casanovas Giró, run the winery and estate.

Cava is king here. Mas Macià's first Cava was released in 1936, but much of its production was still sold to other Catalan producers. However, investment in the cellars in 2000 led to renewed emphasis on high quality estate-bottled wines, both sparkling and still.

The Can Macià estate has over 35 hectares of vineyard, along with forests and wheat fields. The family also owns the 54 hectare Can Batllevell estate in Gelida (half-way between Odena and Barcelona) where its limestone soils and Mediterranean climate lead to early-maturing grapes. These estates combined mean that the family has access to Macabeo, Xarel-lo, Parellada, Garnatxa Blanca, Chardonnay, Pinot Noir and Cabernet Sauvignon - with some vines over 50 years old.

At 450m in altitude, the estate is the second highest winery in the region and at the very limit of Cava production.

Vineyard and Winery

A blend of Xarel·lo (50%), Macabeu (25%), Parellada (15%) and Chardonnay (10%). After harvesting and first fermentation, the second fermentation takes place in bottle - carried out in the winery's underground cellars which maintain a natural temperature of about 16ºC all year 'round. The wine ages for at least 30 months in bottle, and is then clarified and disgorged (dosage is 3g/l).