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A multi-award winning fizz, this is made from a blend of Chardonnay, and the traditional Viura and Xarello grapes.
With rich toasty flavours, this one punches well above its weight.
A perfect party wine.
This wine is ideal for drinking now but can be kept for up to 1 year
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Hamish Anderson - Daily Telegraph Magazine 12/02/2016
Of the 2011 vintage, Hamish Anderson said: “This is dry (budget cava often has its rough edges smoothed over with a layer of added sugar – thankfully not in this case), with juicy orchard fruits. It should be your go-to party fizz.”
Fiona Beckett - The Guardian Magazine 09/04/2016
Of the 2011 vintage, Fiona Beckett said: “Inexpensive fizz which punches well above its weight. Serve with fish and chips.”
In Spain it would be in the 19th century when several families from Sant Sadurní d'Anoia (Barcelona) started to investigate this new method and technique of making wine, being in 1872 when the first bottles of Cava were made in the traditional method of second fermentation in the bottle
Jaume Serra is placed on the top of a hill that slopes gently down to the Mediterranean sea in Vilanova I la Geltru (Barcelona). It dates back to 1647, when a walled property known as El Padruell was built. Under Chardonnay Premium Vineyards., Jaume Serra is the most Efficient Cava Cellar with a Capacity for 60 million bottles traditional method