Parxet Brut Nature

2017

Parxet Brut Nature 2017

Cava. 24 months in bottle.
£14.23
Duty paid
-8% £15.47
Duty paid

Get €0.43 added to your Decántalo Balance when you buy this product
Get € 0.43 added to your Decántalo Balance when you buy this product
Alcohol: 11.50%
Designation: D.O. Cava
Winery: Parxet
Production area: Spain Catalonia
Contains sulphites
Tipo de Uva: 40% Pansa Blanca, 35% Parellada, 25% Macabeo
  • -8.01%
  • New
Parxet Brut Nature
Cava. 24 months in bottle.
All prices are Duty Paid. All expenses to be paid for United Kingdom are included in the price.

Right to return (14 calendar days)

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Characteristics Parxet Brut Nature

Real reviews from customers who have purchased this product

Parxet Brut Nature is made of grapes harvested manually and pressed entire, fermented at low temperatures, which allows obtaining an excellent base wine as required to make a quality blend. After the bottling, it is aged for at least 24 month in the cellars of Tiana. It is released to the market with no adding of sugar at all, such as an authentic Brut Nature.
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Specific References

ean13
8410855011007

Ratings Parxet Brut Nature

Tasting notes Parxet Brut Nature

Alcohol: 11.50%
Type of grape: Macabeo, Parellada, Pansa Blanca
Designation: D.O. Cava
Winery: Parxet
Contains sulphites
Alcohol: 11.50%
Production area: Spain Catalonia
Type of grape: Macabeo, Parellada, Pansa Blanca
Designation: D.O. Cava
Winery: Parxet
Contains sulphites
Alcohol: 11.50%
Production area: Spain Catalonia
Type of grape: Macabeo, Parellada, Pansa Blanca
Designation: D.O. Cava
Winery: Parxet
Contains sulphites
Alcohol: 11.50%
Type of grape: Macabeo, Parellada, Pansa Blanca
Designation: D.O. Cava
Winery: Parxet
Contains sulphites
Alcohol: 11.50%
Type of grape: Macabeo, Parellada, Pansa Blanca
Designation: D.O. Cava
Winery: Parxet
Contains sulphites
Alcohol: 11.50%
Production area: Spain Catalonia
Designation: D.O. Cava
Winery: Parxet
Tipo de Uva: 40% Pansa Blanca, 35% Parellada, 25% Macabeo
Contains sulphites
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