Palau Solà Brut Nature

Palau Solà Brut Nature
4.77/5.00 from 525 reviews from our customers
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Palau Solà Brut Nature
Cava.
  • Winery: Capitá Vidal
  • D.O.: Cava
  • Variety: Macabeo, Parellada, Xarel·lo
  • Volume: 75 cl.

Available vintages of Palau Solà Brut Nature

  • Palau Solà Brut Nature 2012
    Last 2 available!
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    5,35 €/u
    5,60 IVA inc.

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  • Palau Solà Brut Nature 2012
    5,60 IVA inc.
    6x
    5,35 €/u
    Last 2 available!
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Characteristics of Palau Solà Brut Nature

Palau Solà Brut Nature is a cava produced by Capità Vidal with traditional varieties from Penedés.
This cava is a coupage of Macabeo (35%), Xarel·lo (40%) and Parellada (25%). The varieties are vinified separately.
The aging takes place for a minimum of 12 months in the darkness of the cave underneath the winery at a constant temperature and humidity. When the aging finishes, the bottles are placed on racks where and the clarification is done manually, and each bottle receives one eighth of a turn every day. The sediments are deposited on the neck end of the bottle which are removed with disgorgement. In this case, the cava does not have added liqueur d'expédition.
Alcohol: 11.5%
Serve at 6ºC

Tasting notes Palau Solà Brut Nature

Sight Pale yellow colour and bright. A steady stream of bubbles Nose It has a pleasant aroma with a good intensity; it possesses fruit notes. Taste On the palate it is balanced and elegant with a lasting after taste.

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 Capitá Vidal

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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