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"There's a Cava for every moment, and for me, every moment is a good one to enjoy a Cava" Raúl Igual, Sommelier, Restaurante Yain
As a young man, he wasn't particularly interested in wine, but as he began to delve into wine lists, and had to add selections to them, his curiosity grew. He enrolled at the Teruel School of Hospitality and Tourism at the age of just 17, but it wasn't until he was 20, during an internship at the restaurant Zalacaín in Madrid, that everything changed. With Custodio Zamarra by his side, …
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"Cava plays a chameleon-like role" José Antonio Navarrete, Sommelier and Manager, Quique Dacosta Restaurante
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