Berdié Reserva Brut Amor

Berdié Reserva Brut Amor
4.75/5.00 from 709 reviews from our customers
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Berdié Reserva Brut Amor
Cava Reserva. 20 months in bottle.
  • Winery: Berdié
  • D.O.: Cava
  • Variety: Macabeo, Parellada, Xarel·lo, Garnacha Blanca
  • Volume: 75 cl.

Available vintages of Berdié Reserva Brut Amor

  • Berdié Reserva Brut Amor
    6x
    9,95 €/u
    10,50 IVA inc.

    Buy
    • Parker 89
  • Berdié Reserva Brut Amor
    • Parker: 89
    10,50 IVA inc.
    6x
    9,95 €/u
    Units
    Buy

Characteristics of Berdié Reserva Brut Amor

The cava Berdié Amor Brut reserva is made with the traditional varieties Macabeo, Xarel·lo and Parellada plus the mediterranean variety Garnacha Tinta. Each variety goes through the winemaking process separately at low temperatures to conserve all of its aroms. The blend is then made with the appropriate proportion of each variety. During the second fermentation in the bottle the carbon becomes very well integrated using the traditional method of ageing for over 15 months in underground cellars.
Alcohol: 11.5%
Serve at 8ºC
Pairing
Can be served with any dish, Aperitif, Alone

Tasting notes Berdié Reserva Brut Amor

Sight A very pale and subtle elegant pink colour. Fine and constant bubbles. Nose The primary aromas stand out, such as white fruit, red fruit and citrus notes. Milky notes and yeasts provide a creaminess, and nuances of flowers and spices appear at the end. Taste In the mouth this wine is very fresh, broad, elegant and unique, with a nice, balanced acidity, sensations of cream puffs and a background of red fruit and marshmallows. 

Ratings

  • Parker 89

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 Berdié

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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