Xabia, Spain, April 03, 2018 --(PR.com
)-- Seen as a big rival to Prosecco in the UK, USA and northern Europe, Sea Aged Cava has the added benefit of being much more lively than standard Cava, once it has been aged in hygienic seawater ageing tanks.
The Cava goes through the same evolution as the wine when placed in the ageing tanks, which amazed the inventor of the tanks Graham Smith. "We never thought Cava could evolve to taste this good," said Graham at a tasting event.
Before ageing in the tanks, the bottles of Cava are each individually wrapped into vacuum food grade bags. This process ensures that no seawater is able to pass via the cork and into the bottle, also ensuring the outside of the bottle is clean from any seawater pollutants.
Aged for a minimum of one month at the best set temperature within the seawater, the bottles are taken out and the protective bags are removed.
Each bottle of Cava is produced in the Valencia Provence in Spain, which is where the sea aged wine company is based.
Sea aged wine, the company, is the only company allowed to sell sea aged wine in the USA, due to a federal government ban on the sale of bottles aged under the sea at depth and pressure. The pressure could lead to seals breaking and contamination of bottles.
However, contamination of bottles, within the sea aged wine tanks from pressure, is impossible. That's because there is zero pressure within the tanks. As the tanks are on land and not in the sea.
Now Sea Aged wine will also be selling sea aged Cava.
Contact Sea Aged Wine at:
tel: 0034 662 406 516