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Juvé & Camps Milésimé

Juvé & Camps Milésimé
4.76/5.00 from 804 reviews from our customers
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Juvé & Camps Milésimé
Cava Reserva. 24 months in bottle.

Available vintages of Juvé & Camps Milésimé

  • Juvé & Camps Milésimé 2014
    6x
    22,47 $/u
    23,66 $

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  • Juvé & Camps Milésimé 2014
    23,66 $
    6x
    22,47 $/u
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  • Juvé & Camps Milésimé 2012
    Last 4 available!
    23,66 $

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  • Juvé & Camps Milésimé 2012
    23,66 $
    Last 4 available!
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Characteristics of Juvé & Camps Milésimé

Juvé y Camps Milésimé is a Reserva Brut from Cava made by Juve & Camps. It is a varietal Chardonnay. This cava is produced only when the harvests are excellent.

Juvé y Camps Milésimé
comes from vineyards in Espiells. This cava, like all developed by Juve & Camps, is made the traditional way that the family has used for more than two centuries.

Juvé y Camps Milésimé spends an average of two years in bottle. We recommend serving and enjoying at a temperature of 7-8 degrees.

The first cava from Juve & Camps was developed in 1921. The roots of the winery date back to the late thirteenth century, when, in 1790 the first vines were planted.

Alcohol: 12.0%
Serve at 7ºC
Pairing
Can be served with any dish

Tasting notes Juvé & Camps Milésimé

Sight Nice golden colour. Fine rising bubbles. Nose Complex and intense aromas. Peach and melon notes and dairy memories. Hints of honey, grapefruit and toast. Taste Intense but friendly, very creamy. It is unctuous, powerful and fresh at the same time. A very persistent and pleasant cava.

Ratings

  • Peñin 91
  • 50 Cavas 97

Ratings for the vintages from the 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

D.O. Cava

Winery Juvé y Camps

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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