Permont's 1940 Brut Nature

Permont's 1940 Brut Nature
4.75/5.00 from 144 reviews from our customers
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Permont's 1940 Brut Nature
Espumosos, Cava.. 12 months in bottle.

Available vintages of Permont's 1940 Brut Nature

  • Permont's 1940 Brut Nature 2015
    5,20 IVA inc.

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  • Permont's 1940 Brut Nature 2015
    5,20 IVA inc.
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Characteristics of Permont's 1940 Brut Nature

Permont´s 1940 brut Nature is a cava from the D.O cava produced by the winery Peromont´s.
The small family run business located in San Sadurní d'Anoia (Barcelona) dates back to the production of cavas since 1940.
Permont´s 1940 Brut Nature is a blend of varieties Macabeao, Xarel-lo and parellada

After the traditional wine making process, this young cava is matured in bottle for 12-18 months.

Permont´s 1940 Brut Nature is a fresh cava, light and easy to drink.

Alcohol: 11.5%
Serve at 8ºC
Pairing
Aperitif, Complex salads, Grilled white fish, Fish rices, Blue fish

Tasting notes Permont's 1940 Brut Nature

Sight Yellow straw with golden tones. Nose Good intensity with aromas of white fruits with notes of flowers, citric fruits, and lightly roasted Taste Fresh and fruity on the palate. Smooth and creamy with an acidity that is well balanced. The finish is medium-long and very fresh.
Sight Bright straw yellow. Constant fine bubbles with a good perlage. Nose Herbaceous floral notes along with subtle and elegant notes of its short ageing. Taste Very fresh, balanced and elegant cava. Good load of fruit in this expressive sparkling wine. A young and lively cava.

Ratings

  • Decántalo 85
  • Peñin 86

Prizes

Guía de Vinos de Catalunya-Cata a ciegas 8,44 p.

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 Conde de Valicourt

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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