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Castell Del Remei La Cuvée Brut Nature

Castell Del Remei La Cuvée Brut Nature
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Respectful agriculture
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Castell Del Remei La Cuvée Brut Nature
Cava. 12 months in bottle.
Variety: Chardonnay,  Xarel·lo,  Macabeo,  Parellada
Designation of Origin: D.O. Cava
Production area: Catalonia
Volume: 75 cl.
Alcohol: 11.5%
Cava. 12 months in bottle.
Variety: Chardonnay,  Xarel·lo,  Macabeo,  Parellada
D.O. Cava (Catalonia)
Volume: 75 cl.
Alcohol: 11.5%
Dry
Sweet
Fruity
Creamy
Short ageing
Long ageing

Characteristics of Castell Del Remei La Cuvée Brut Nature

Castell del Remei La Cuvée Brut Nature is a cava produced by the winery Castell del Remei, in the region of La Noguera, Lleida.

The Castell del Remei farm has 400 hectares, with a castle, the winery, and even a sanctuary dedicated to the Virgin of Remei. They currently manage 140 hectares of vine, of which 70 are owned by them. The great variety of soils of the farm contribute to the richness of shades of Castell del Remei's wines.

Castell del Remei La Cuvée Brut Nature is made from Maccabeu, Xarello, Parellada and Chardonnay. Minimum ageing of 12 months. Without liqueur d'expédition.

Castell del Remei La Cuvée Brut Nature is a fresh, dry, balanced cava, with very light bubbles.

Serve at 6.0ºC
Contains sulphites
Pairing
Creamed soups, Boiled seafood, Fish rices, Oriental dishes, Aperitif

Ratings for the vintages from D.O. Cava

2015 Very good
2014 Good
2013 Excellent
2012 Very good
2011 Very good
2009 Very good
2008 Excellent
2007 Excellent
2006 Excellent
2005 Very good
2004 Good
2003 Good
2002 Very good
2001 Very good
2000 Excellent
1999 Very good
1998 Very good
1997 Good
1996 Very good
1995 Good
Super safe packaging
We send your order with special packaging to minimalise possible damages.
Is your order a gift?
We offer gift cards so that you can add a special message to your order
Money-back guarantee
If your order does not reach you in the right condition, please do not worry. We will refund the money.

Designation of Origin D.O. Cava

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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Imágenes y situación D.O. Cava

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