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Characteristics of Jané Ventura Reserva De La Música Brut Nature
Jané Ventura Reserva de la Música Brut Nature is a cava Brut Nature from Cava produced by the Jané Ventura winery. This sparkling wine is a blend of Macabeo, Parellada and Xarelo varieties.
Viticulture in the Baix Penedès, from where the grapes originate, is characterised by the presence of two different factors: the sea and the mountains. These give a special flavour.
Jané Ventura Reserva de la Música Brut Nature is made following the traditional method without the addition of sugars.
The wine is aged in the bottle for a period of 24 to 30 months before marketing. This cava is made respecting the varieties used and is a good example of the range of traditional cavas. Jané Ventura is a family winery established in 1914. The wine and vineyard are a form of respect and admiration for the exceptional natural surroundings.
Serve at 5ºC
Complex salads, Aperitif, Grilled seafood
Tasting notes Jané Ventura Reserva De La Música Brut Nature
SightShimmering pale yellow. Good carbonic release with small and persistent bubbles.NoseClean and frank flavours of aging together with fresh fruit. Floral notes from the basic wine and secondary fermentation.TasteGood balance. It is dry, subtle and fresh. A broad and persistent finish.
SightVery bright pale yellow colour. Good release of carbonic acid gas with small bubbles.NoseClean and clear aroma, result of the fusion of the almond, apple, grapefruit and floral notes.TasteIn the mouth, it is well-balanced, light, fresh, dry, obstinate and with a long finish.
A brilliant pale yellow colour. Good carbonic strength with small bubbles.
A clean, candid aroma resulting from the combination of ageing aromas (almond) with fresh fruit (apple, grapefruit) and floral aromas (white flowers, anise, country herbs) contributed by the base wine and secondary fermentation.
Well balanced in the mouth, dry, light and fresh with a long, persistent finish.
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.
Jane Ventura The winery has two wineries: the main one in El Vendrell and another in La Bisbal del Penedès. In the last warehouse have everything needed to vinification so minimalist and retailer. It is a winery dedicated to the world of wine since 1914, in the Baix Penedès (Tarragona), where his great grandfather Josep wines marketed and farmers.