Adernats Brut Nature Reserva

Adernats Brut Nature Reserva
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Adernats Brut Nature Reserva
Cava Reserva.
  • Winery: Adernats
  • D.O.: Cava
  • Variety: Macabeo, Parellada, Xarel·lo
  • Volume: 75 cl.

Available vintages of Adernats Brut Nature Reserva

  • Adernats Brut Nature Reserva 2011
    Out of stock!
    6x
    7,15 €/u
    7,40 IVA inc.

  • Adernats Brut Nature Reserva 2011
    7,40 IVA inc.
    6x
    7,15 €/u
    Out of stock!

Characteristics of Adernats Brut Nature Reserva

Adernats Brut Nature Reserva is a cava produced by Adernats Vinícola de Nulles. This winery maintains that it is important to have good oenology, a modern winery and a good vintage; however the really important part is to have good starting material, the grapes.

This cava is made from Macabeo (50%), Xarel·lo (25%) and Parellada (25%). The vines can be found at an altitude of 350-400 meters with clayey and calcareous soils. The grapes undergo fermentation at a controlled temperature in stainless steel tanks and, afterwards, the second fermentation is in the bottle.

Alcohol: 11.5%
Serve at 7ºC

Tasting notes Adernats Brut Nature Reserva

Sight Clean and bright pale yellow with golden hues. Continuous rosaries of carbon.  Nose An aromatic, clean, intense expression with green apple and citric notes combined with pastries, fennel and dry fruits. Taste On the palate it is fresh and creamy, well integrated carbon with a good acidity. Notes of white fruit, quince and dry fruits.

Ratings for the vintages from the D.O. Cava

2013 Excellent
2012 Very good
2011 Very good
2009 Very good
2008 Excellent
2007 Excellent
2006 Excellent
2005 Very good
2004 Good
2003 Bona
2002 Molt bona
2001 Very good
2000 Excellent
1999 Very good
1998 Very good
1997 Good
1996 Very good
1995 Bona

Reviews

D.O. Cava

Winery Adernats

Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.

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