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The Masachs family have always grown grapes on the family plots of land and in the 1920's Josep Masachs built a small winery to make Cava for family and friends, his passion was passed onto his two sons who in 1977 Josep and Joan who began working the business in 1977.
|Located in Vilafranca del Penedes, Spain, Masachs is a 103 acre estate planted on steep clay slopes with limestone and sand topsoils. All the Cavas are made in the method Champenoise, in which the secondary fermentation occurs in the bottle.|
Tasting Notes: Matured on its lees for 9 months, complex notes of yeast and white flowers, elegant and rich with a long crisp finish.