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Juvé y Camps Essential

Juvé y Camps Essential
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Juvé y Camps Essential
Cava Reserva. 15 months in bottle.

Available vintages of Juvé y Camps Essential

  • Juvé y Camps Essential 2013
    Last 3 available!
    6x
    11,85 €/u
    12,50

    Buy
  • Juvé y Camps Essential 2013
    12,50
    6x
    11,85 €/u
    Last 3 available!
    Units
    Buy

Characteristics of Juvé y Camps Essential

Juvé y Camps Essential is a cava brut reserva made by the winery Juvé y Camps in Sant Sadurní d'Anoia.

It is a single variety xarel·lo grown on their own estates Espiells and Can Rius.
The harvest is done by hand and the grapes are transported to the winery in small crates in order to preserve the optimum condition of the grape.
Once in the winery the bunches are subject to a selection process from which they obtain the must.
From the must, Juvé y Camps Essential is made following the traditional method with an aging for a minimum of 15 months in pupitres.

Alcohol: 12.0%
Serve at 7ºC
Pairing
Boiled seafood, Oysters, Fish rices, Raw seafood, Poultry, White meat

Tasting notes Juvé y Camps Essential

Sight By sight it presents a pale yellow colour with green and grey nuances. Fine bubbles. Nose On the nose it is very subtle with all the elegance of Xarel•lo, fennel, pear and Mediterranean herbs such as rosemary or thyme.
A very elegant and complex cava.
Taste On the palate the cava is creamy and fresh. We find notes of ripe pear. A balanced acidity and a long persistent finish.

Ratings

  • Decántalo 92

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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