{"id":3309,"date":"2013-12-10T14:08:32","date_gmt":"2013-12-10T13:08:32","guid":{"rendered":"https:\/\/www.horecatrends.com\/cava-brutal-2\/"},"modified":"2013-12-10T14:08:32","modified_gmt":"2013-12-10T13:08:32","slug":"cava-brutal-2","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/cava-brutal-2\/","title":{"rendered":"Cava Brutal"},"content":{"rendered":"<p>The new &#8216;Cava Brutal&#8217; is a non-traditonal, non-conformist bubble. The cava from Spain has a 18-month maturation (reserva) and is composed with the indigenous grape varieties Macabeo, Xarello, Parellada and Chardonnay. The &#8216;Cava Brutal&#8217; is produced at winery DO Cava, located in the heart of the Pened\u00e9s and Cava region, near Barcelona. Superrebel.com has developed this special cava in collaboration with Spanish winemaker Joan Rovira (agricultural engineer and oenologist). The bottle has a striking design, the bright orange color combined with black gives the bottle a clean look.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The new &#8216;Cava Brutal&#8217; is a non-traditonal, non-conformist bubble. The cava from Spain has a 18-month maturation (reserva) and is composed with the indigenous grape <a class=\"readmore\" href=\"https:\/\/www.horecatrends.com\/en\/cava-brutal-2\/\"> read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[124,80,81,89,98,104,109,111,120,1],"tags":[],"class_list":["post-3309","post","type-post","status-publish","format-standard","hentry","category-p-en","category-sector-2","category-drinks-sector","category-restaurant-sector","category-hotel-sector","category-catering-sector-2","category-trends-2","category-drinking","category-product-2","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cava Brutal | horecatrends.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/cava-brutal-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cava Brutal | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"The new &#8216;Cava Brutal&#8217; is a non-traditonal, non-conformist bubble. The cava from Spain has a 18-month maturation (reserva) and is composed with the indigenous grape read more\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/cava-brutal-2\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2013-12-10T13:08:32+00:00\" \/>\n<meta name=\"author\" content=\"Peter Arends\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Arends\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/cava-brutal-2\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/cava-brutal-2\/\",\"name\":\"Cava Brutal | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2013-12-10T13:08:32+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/cava-brutal-2\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/cava-brutal-2\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/cava-brutal-2\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cava Brutal\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen &amp; Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/c152a4daff21a5adc91ef0bede5beb61\",\"name\":\"Peter Arends\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/c08bb4c61f186efd156db09535fba57d3bf24103e26bc0641c4cce6912c30377?s=96&d=mm&r=g\",\"caption\":\"Peter Arends\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cava Brutal | horecatrends.com","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/cava-brutal-2\/","og_locale":"en_US","og_type":"article","og_title":"Cava Brutal | horecatrends.com","og_description":"The new &#8216;Cava Brutal&#8217; is a non-traditonal, non-conformist bubble. 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