Valldosera Brut Nature

Without vintage

Valldosera Brut Nature

Cava Brut Nature Respectful agriculture. 24 months in bottle.
£12.51
Duty paid
6x
-4%
£12.04
unit
Duty paid

Get €0.38 added to your Decántalo Balance when you buy this product
Get € 0.38 added to your Decántalo Balance when you buy this product
Alcohol: 11.50%
Designation: D.O. Cava
Production area: Spain Catalonia
Contains sulphites
Tipo de Uva: 35% Xarel·lo, 30% Macabeo, 20% Parellada, 10% Chardonnay, 5% Subirat Parent
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Valldosera Brut Nature
Cava Brut Nature Respectful agriculture. 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)

Customer rating: Excellent

Characteristics Valldosera Brut Nature

Real reviews from customers who have purchased this product

Natural cava made of the typical varieties: Xarel·lo, Macabeo, Parellada, Chardonnay and a small percentage of Subirat Parent, a local grape variety from the region of Penedès. Each grape variety is obtained from a different vineyard, but all of them are grown in the same kind of clayey soils. They also go through an elaboration process separately and only after the fermentation, the final blend is made. After that, Valldosera Brut Nature undergoes a second fermentation in the bottle with a minimum ageing of two years. The vintage 2009 was especially remarkable thanks to a wet and warm summer with some rainfalls at the end of August.
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Specific References

ean13
8436045082060

Ratings Valldosera Brut Nature

Prizes Valldosera Brut Nature

Alcohol: 11.50%
Type of grape: Macabeo, Xarel·lo, Parellada, Chardonnay, Subirat Parent
Designation: D.O. Cava
Contains sulphites
Alcohol: 11.50%
Production area: Spain Catalonia
Designation: D.O. Cava
Tipo de Uva: 35% Xarel·lo, 30% Macabeo, 20% Parellada, 10% Chardonnay, 5% Subirat Parent
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