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|Grapes||Macabeo, Xarel-Lo, Parellada|
Paul Cheneau is a project of Giró Ribot, and is meant to be unapologetically French in style. In order to be called Cava, the wine has to be made using the Champagne method, or método tradicional, where the secondary fermentation happens in the bottle. 95% of Cava is produced in the Penedès region of Catalonia, located just southwest of Barcelona. This blend of 45% macabeo, 40% xarel-lo, 10% chardonnay and 5% parellada is bottle aged for 12-15 months before release. Crisp with fine bubbles, it has undertones of flowers and cream pastries amid pleasing fruitfulness, and a lively, clean finish.