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Characteristics of Mas Candí Brut Nature
Mas Candí Brut Nature is the only cava made by this tiny winery in Gunyoles del Penedés. It is made using the local varieties Macabeo, Xarel·lo and Parellada, a blend in which the largest percentage is the Xarel·lo. This winery strive to make a cava with very fine and persistent bubbles, by means of the traditional production method, the second fermentation in the bottle and the subsequent ageing for between 2.5 and 2.5 years. No sweet reserve is added.
Serve at 8ºC
Aperitif, Can be served with any dish
Tasting notes Mas Candí Brut Nature
SightA pale, straw-yellow colour with slight gold reflections. Very bright, with fine, slow and persistent bubbles.NoseA medium-high intensity, fresh and expressive nose in which aromas from the fruit, herbal and floral notes and light nuances from its ageing stand out.TasteThis cava is fruity, smooth and fresh on the palate, with a very balanced citrus acidity. It is very long in the mouth, as is the finish. Very clean.
Ratings for the vintages from the D.O. D.O. Cava
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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.
Newly established winery located in the Penedes Gunyoles born to combine the strength of four growers, winemakers and friends to give birth to their own wines, grapes obtained from vineyards that were already working their grandparents. Looking complicity with the landscape, eliminating the use of pesticides and chemical fertilizers, as well as the process in both the vinya and in the cellar is done in a manual. Work landraces and varieties have been recovered as the typical Catalan Torbat send or Roigenc.