You are buying it at a lower price because it has some kind of defect on the bottle, such as a stained or ripped label, or a damaged capsule.
We will not accept any claims related to this kind of defects.
The content has not suffered any damage, is the same as in a normal bottle. These products only have certain defects on their bottles.
Please note: you are buying a primeur wine.
You are buying en primeur wine, this means you are buying it the best price because you are paying now but you will receive it it from the end of next summer, once the winery finishes with its elaboration.
For each bottle you will get 16 Decántalo points which you can redeem for a selection of gifts in your next order.
Characteristics of Vendrell Olivella Natural Brut Nature
Vendrell Olivella Natural Brut Nature is a cava produced by the winery Caves Vendrell Olivella in Les Cabanyes del Penedès. D.O. Cava.
Vendrell Olivella is a small family-run winery located in the Mas Gomà farm. It has 20 hectares of vines that are over 60 years old. Five generations of winegrowers have cared for and looked after these vineyards.
Their philosophy is to support cavas that are aged for long periods of time, with traditional varieties, that naturally reflect the landscape where they are born from. This is why the opt for sustainable agriculture that respects the environment. Most of they vineyards already have their "green certificate".
Vendrell Olivella Natural Brut Nature is a cava made of 100% Xarello from vines that are over 60 years old, planted on calcareous soils. They are manually harvested, and after a traditional winemaking process without sulphites nor any other oenology products, they go through a second fermentation with an ageing stage of 15 months, leaving less than 2 gr of residual sugar per litre.
Vendrell Olivella Natural Brut Nature is an intense, honest, clean cava. With zesty bubbles and extremely elegant.
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.