Celler Vell Brut Nature Reserva

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

Available vintages of Celler Vell Brut Nature Reserva

  • Celler Vell Brut Nature Reserva 2011
    6x
    6,45 €/u
    6,80 IVA inc.

    Buy
    • Peñin 90
  • Celler Vell Brut Nature Reserva 2011
    • Peñin: 90
    6,80 IVA inc.
    6x
    6,45 €/u
    Units
    Buy

Characteristics of Celler Vell Brut Nature Reserva

Celler Vell Brut Nature Reserva is a cava produced by Celler Vell. This cava is a coupage of various typical varieties in the area: Xarel.lo, Macabeu and Parellada.
As for the production, the first pressing takes place and then fermentation is controlled in stainless steel deposits at a constant temperature, in order to conserve the flavour and original aroma of the musts. The second fermentation is performed with an exhaustive selection of sugar and yeast in order to achieve fine and regular bubbles, a persistent crown etc.
The liqueur déxpedition will help highlight the qualities of the base wine and engage them to perfection; we do not want the mask them.
Alcohol: 11.5%

Tasting notes Celler Vell Brut Nature Reserva

Sight Bright golden colour. Fine and persistent bubbles. Nose Its aroma is attractive and elegant with touches of fruit and aging. Taste Broad, fresh and dry. The perfect balance for perfect equation: body and lightness.

Ratings

  • Peñin 90

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 Celler Vell

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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