Jané Ventura Vintage Gran Reserva Brut Nature

Jané Ventura Vintage Gran Reserva Brut Nature
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Jané Ventura Vintage Gran Reserva Brut Nature
Non certified organic
Sparkling wine, Cava. Gran Reserva. 36 months in bottle.
  • Winery: Jané Ventura
  • D.O.: Cava
  • Variety: Xarel·lo, Macabeo, Parellada
  • Volume: 75 cl.

Available vintages of Jané Ventura Vintage Gran Reserva Brut Nature

  • DO Gran Reserva Vintage Jané Ventura 2009
    12,05 IVA inc.

    -10% 13,40 €

    Buy
    • Peñin 93
  • DO Gran Reserva Vintage Jané Ventura 2009
    • Peñin: 93
    -10% 13,40 €
    12,05 IVA inc.
    Units
    Buy

Characteristics of Jané Ventura Vintage Gran Reserva Brut Nature

Do Gran Reserva Vintage is a cava from Cava produced by Jané Ventura. It is a blend of Xarelo (60%), Macabeo (26%) and Parellada (14%).

5% of Do Gran Reserva Vintage is fermented and aged in French oak barrels before being aged for 45 months.

Jané Ventura used to make their products on two farms, Mas Vilella and Finca Els Camps, along with another twenty winegrowers-associates. Viticulture in the Baix Penedès, where the farms of the winery are located, is marked by two factors: the sea and the mountains.

Jané Ventura is a family winery, established in 1914. The wine and vineyard family are a way of life, respecting and admiring the exceptional natural environment.

Alcohol: 12.0%
Serve at 6ºC
Pairing
Aperitif, Alone, Can be served with any dish

Tasting notes Jané Ventura Vintage Gran Reserva Brut Nature

Sight Straw yellow with gold accents, sparkling. Small but steady bubbles. Nose Medium-high intensity. Clean and friendly. Fruity and surfaced, mineral and citrus notes. Taste Wide and direct entry, marked by good, very fresh, soft and melting acidity. It is long and persistent.
Sight Straw-yellow colour with golden reflections, bright. Small bubbles, fine and constant. Nose Medium-high intensity nose. Clean, delicate and very enjoyable with fruity aromas, floral notes and aromatic herbs on a mineral, citric background. Taste Broad and direct attack. Excellent acidity, profound and defined, bringing great freshness. Smooth and melting fizziness. Long and persistent.
Sight Brilliant pale yellow colour. Good carbonic strength with small bubbles. Elegant and persistent crown. Nose Clean, candid aroma dominated by ageing aromas (bread, patisserie, butter, syrup). Fruity notes are also evident, with a ripe nature (apple, apricot, quince), as well as aromatic herbs (fennel). Taste In the mouth it is oily, fleshy, mouth-filling, well balanced and fresh; good carbonic integration with a long and persistent end.
Sight Brilliant pale yellow colour. Good carbonic strength with small bubbles. Elegant and persistent crown. Nose Clean, candid aroma dominated by ageing aromas (bread, patisserie, butter, syrup). Fruity notes are also evident, with a ripe nature (apple, apricot, quince), as well as aromatic herbs (fennel). Taste In the mouth it is oily, fleshy, mouth-filling, well balanced and fresh; good carbonic integration with a long and persistent end.

Ratings

  • Peñin 93
  • Decántalo 93
  • Peñin 90
  • Decántalo 93
  • Decántalo 93
  • 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 Jané Ventura

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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