Kripta

A cava reminiscent of Roman antiquity

2011

Kripta 2011

Cava Brut Nature. 48 months in bottle.
€45.85
VAT inc.
-10% €50.95
VAT inc.
9 Last items in stock

Get €1.38 added to your Decántalo Balance when you buy this product
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Alcohol: 11.50%
Designation: D.O. Cava
Production area: Spain Catalonia
Contains sulphites
Tipo de Uva: 100% Parellada
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Kripta
Cava Brut Nature. 48 months in bottle.
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Characteristics Kripta

Real reviews from customers who have purchased this product

Kripta is a blend of 45% Macabeo, 20% Xarel·lo and 35% Parellada, from vineyards over 60 years old. This is a "cava brut nature", with no expedition liqueur added. It rests in the cellar with a cork stopper for a minimum of 48 months before disgorgement. The bottle is reminiscent of roman amphora, the label is the work of the artist Rafael Bartolozzi. Limited production, numbered bottles.
201477
9 Items

Specific References

ean13
8424744000010

Ratings Kripta

Tasting notes Kripta

Alcohol: 11.50%
Production area: Spain Catalonia
Type of grape: Parellada
Designation: D.O. Cava
Contains sulphites
Alcohol: 11.50%
Production area: Spain Catalonia
Type of grape: Parellada
Designation: D.O. Cava
Contains sulphites
Alcohol: 11.50%
Production area: Spain Catalonia
Type of grape: Parellada
Designation: D.O. Cava
Contains sulphites
Alcohol: 11.50%
Type of grape: Parellada
Designation: D.O. Cava
Contains sulphites
Alcohol: 11.50%
Production area: Spain Catalonia
Type of grape: Parellada
Designation: D.O. Cava
Tipo de Uva: 100% Parellada
Contains sulphites
Agusti Torello Mata The winery has only one objective: To develop the cava at its best. Cellars are born of illusion and passion of an entire family. It has international recognition due to the quality of their products.
Pictures and situation Agustí Torelló Mata
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.
Pictures and situation D.O. Cava