Bertha S.XXI Gran Reserva Brut Nature

2007

Bertha S.XXI Gran Reserva Brut Nature 2007

Cava Brut Nature. 42 months in bottle.
£22.77
Duty paid
6x
-8%
£20.84
unit
Duty paid

Get €0.68 added to your Decántalo Balance when you buy this product
Get € 0.68 added to your Decántalo Balance when you buy this product
Alcohol: 12.00%
Designation: D.O. Cava
Winery: Bertha
Production area: Spain Catalonia
Contains sulphites
Tipo de Uva: 40% Macabeo, 40% Xarel·lo, 15% Chardonnay, 5% Parellada
Bertha S.XXI Gran Reserva Brut Nature
Cava Brut Nature. 42 months in bottle.
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Characteristics Bertha S.XXI Gran Reserva Brut Nature

Real reviews from customers who have purchased this product

Bertha Siglo XXI Gran Reserva has been made with Macabeo, Parellada, Xarelo and Chardonnay, a modern blend in the D.O. Cava. It has aged for at least 26 months in a stack formation, which provides the cava with great aromatic ocmplexity and very well integrated bubbles. A cava with a unique personality, will go perfectly with dishes with powerful texture and aromas.
Bertha
104370
2000 Items

Specific References

ean13
8437004454034

Ratings Bertha S.XXI Gran Reserva Brut Nature

Tasting notes Bertha S.XXI Gran Reserva Brut Nature

Alcohol: 12.00%
Production area: Spain Catalonia
Designation: D.O. Cava
Winery: Bertha
Tipo de Uva: 40% Macabeo, 40% Xarel·lo, 15% Chardonnay, 5% Parellada
Contains sulphites
Alcohol: 12.00%
Type of grape: Xarel·lo, Parellada, Chardonnay, Macabeo
Designation: D.O. Cava
Winery: Bertha
Contains sulphites
Alcohol: 12.00%
Production area: Spain Catalonia
Type of grape: Xarel·lo, Parellada, Chardonnay, Macabeo
Designation: D.O. Cava
Winery: Bertha
Contains sulphites
Until the late 1998 Exactly marketed under the names of Josep Torres Sibill, Cava Bertha has its foundations by developing high quality products from a fine selection of wines from Penedes base, with slow fermentation and long aging. A total of 6 different champagnes and a limited production.
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