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Characteristics of Papet Del Mas Brut
Papet Del Mas Brut is a cava from the D.O. Cava made of Macabeo, Xarel·lo and Parellada grapes. The wine-making process starts by choosing the ideal percentage of the different grape varieties depending on the vintage. Subsequently, a fermentation is conducted in the bottle, where it is left to stand in the cellars at a constant temperature of 14ºC for 15 months.
SightLight and bright yellow colour with thin bubbles.NoseVery fresh cava with fruity aromas.TasteIn the mouth, it is a very pleasant, light, well-balanced, tasty, fresh wine with a great carbonic sensation and a great persistence. Fruity and floral flavours. Inviting aftertaste and very pleasant at retro-olfaction.
Ratings for the vintages from 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.