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Characteristics of Vilarnau Gran Reserva Brut Nature Vintage
Vilarnau Gran Reserva Brut Nature Vintage is a gran reserva brut cava produced by the Vilarnau winery. It is a blend of Pinot Noir (5%), Chardonnay (30%), (Parellada 30%) and Macabeo (35%)
The vineyard which produces the grapes for Vilarnau Gran Reserva Brut Nature Vintage is situated in the area of Espiells, in the highest part of the municipality of Sant Sadurní d'Anoia. This, being surrounded by the coastal range and the mountains of Montserrat, has an exceptional microclimate. The soils are alluvial.
The four varieties used are processed separately. The harvested grains are cooled at first to preserve the aromas of the skins avoid oxidisation of the grape.
A first fermentation takes place for about a month at controlled temperature of 15°C. After this, the four seperate grape varieties are blended together. Subsequently, the second fermentation takes place, in which yeasts turns the wine into cava.
Before being sold, Vilarnau Gran Reserva Brut Nature Vintage is aged for 36months in the bottle.
Vilarnau is a small family winery situated in Sant Sadurní d’Anoia with more than 50 years of history behind it. Currently it is part of the Gonzalez Byass group. All of their products which spain over 50 hectares.
Serve at 6ºC
Foie gras, Grilled seafood, Sweet desserts, Fish rices, Raw seafood
Tasting notes Vilarnau Gran Reserva Brut Nature Vintage
SightYellow gold with golden reflections. Forming a small bubble finísmo rosary and a persistent crown.NoseWith a good aromatic intensity in the nose, interesting aromas of ripe fruit (peach, apricot confit) and rearing memories for nuts and roasted oak.TasteWell established in the mouth with great balance and good carbonic power. Retrosanal goes through a pastry (yeast) and ripe fruit. Long and persistent flavor.
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.