Mas Candí Brut Nature

Mas Candí Brut Nature
4.74/5.00 from 637 reviews from our customers
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Mas Candí Brut Nature
Non certified organic
Cava Reserva. 24 months in bottle.
  • Winery: Mas Candí
  • D.O.: Cava
  • Variety: Macabeo, Parellada, Xarel·lo
  • Volume: 75 cl.

Available vintages of Mas Candí Brut Nature

  • Mas Candí Brut Nature
    6x
    7,35 €/u
    7,70 IVA inc.

    Buy
    • Decántalo 89
    • Parker 89
  • Mas Candí Brut Nature
    • Decántalo: 89
    • Parker: 89
    7,70 IVA inc.
    6x
    7,35 €/u
    Units
    Buy

Characteristics of Mas Candí Brut Nature

Mas Candí Brut Nature is the only cava made by this tiny winery in Gunyoles del Penedés. It is made using the local varieties Macabeo, Xarel·lo and Parellada, a blend in which the largest percentage is the Xarel·lo. This winery strive to make a cava with very fine and persistent bubbles, by means of the traditional production method, the second fermentation in the bottle and the subsequent ageing for between 2.5 and 2.5 years. No sweet reserve is added.
Alcohol: 11.5%
Serve at 8ºC
Pairing
Aperitif, Can be served with any dish

Tasting notes Mas Candí Brut Nature

Sight A pale, straw-yellow colour with slight gold reflections. Very bright, with fine, slow and persistent bubbles. Nose A medium-high intensity, fresh and expressive nose in which aromas from the fruit, herbal and floral notes and light nuances from its ageing stand out. Taste This cava is fruity, smooth and fresh on the palate, with a very balanced citrus acidity. It is very long in the mouth, as is the finish. Very clean. 

Ratings

  • Decántalo 89
  • 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 Mas Candí

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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