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Characteristics of Valldosera Brut Nature
Natural cava made of the typical varieties: Xarel·lo, Macabeo, Parellada, Chardonnay and a small percentage of Subirat Parent, a local grape variety from the region of Penedès. Each grape variety is obtained from a different vineyard, but all of them are grown in the same kind of clayey soils. They also go through an elaboration process separately and only after the fermentation, the final blend is made. After that, Valldosera Brut Nature undergoes a second fermentation in the bottle with a minimum ageing of two years. The vintage 2009 was especially remarkable thanks to a wet and warm summer with some rainfalls at the end of August.
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.