Earn Decántalo points when you place an order that you can exchange for gift wines.
Characteristics of Vía de la Plata Chardonnay Brut Nature
Via de la Plata Brut Chardonnay is a cava from Bodega Vía de la Plata, its flagship. This cava was awarded a silver medal at the Concours Mondial de Bruxelles 2013, becoming the first Extremadura cava that won a silver medal in this event.
This cava is a single variety Chardonnay (100%) from vineyards located in Almendralejo.
The production is done by hand using the traditional method. The process begins with the base wine where it undergoes the first fermentation. Afterwards, yeast is added to the base wine in order to perform the secondary fermentation. It is very important that yeasts are resistant to alcohol and sulphur, and are able to fully deplete the sugar and can ferment at low temperature.
The second fermentation takes place for 17 months, while the bottles are placed in rhyme. After the aging, the 'coup de poignet' step of shaking the bottle to loosen the sludge from the walls of the bottle takes place so that the disgorgement can be performed. Once the dregs are removed from the bottle, the expedition liquor is added to the bottles as during disgorgement some liquid is lost.
Serve at 9ºC
Soupy rice, Sushi, Aperitif, Soups, Cod
Tasting notes Vía de la Plata Chardonnay Brut Nature
SightRaspberry colour with purple hues. A very good effervescence. Fine bubbles.NoseOn the nose there are floral aromas and stone fruits.TasteOn the palate it is clean, fleshy, round and fresh. Long persistence.
SightRaspberry colour with a good conversation of purple hues. It has a very good effervescence with beads of fine bubbles that symmetrically ascend to the surface and form broad crowns at the edges. NoseClean floral and stone fruit aromas.TasteIt leaves a clean taste on the palate, creamy texture with the bubbles and fresh as a whole. A good structure and very persistent final notes.
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.