MONTANER

Brut Nature - Organic farming

Type: Brut Nature. ECOLOGICAL CCPAE certification.

Varieties: 45% Xarel·lo | 20% Parellada | 20% Macabeu | 15% Pinot Noir

Harvest year: 2017

Aging: Minimum 48 months in rime in contact with the yeasts.

Fermentation: The second fermentation takes place slowly and at low temperature in the same bottle, for a period of 2 to 3 months. This slow and time-respecting process is essential to achieve the elegance and complexity that define our cavas. In our winery, there is no rush: we let each bottle evolve at its own pace, because only in this way can we capture the finesse of the well-integrated bubbles and the aromatic richness that only time gives.

Analysis

% Alcohol: 11,85%

Math. Red.: 1.0 g/l

Total AC (Tart.): 5.7g/l

pH: 2,96

Wine tasting

In the glass, it shows a straw yellow color with greenish highlights, clean and bright, with a fine, persistent bead, reflecting its extended ageing on lees.

On the nose, it is discreet yet deep, with perfect harmony between autolytic notes (toasted bread, hazelnut, marzipan) and ripe fruit: golden apple, candied pear, citrus peel and dried flowers. A touch of minerality adds finesse and clarity.

On the palate, it is dry, broad and upright, with a structure sculpted by time and a creamy texture that retains freshness. Flavors of brioche, toasted nuts and citrus emerge gracefully, supported by a lively, well-integrated acidity. The finish is long, clean and persistent.

Conservation and consumption recommendations

Store the cava in a cool (10–15 °C), dry place away from direct light. Bottles should be kept in an upright position, especially after disgorgement, to avoid prolonged contact between the wine and the cork.

For optimal expression of the product, serve between 5 and 8°C, adapting the temperature according to the time of year and personal preferences. It is recommended to cool it gradually (never in the freezer) and use an ice cube tray with water and ice during service.

Gastronomy

Ideal with pan con tomate and Iberian ham, marinated anchovies or salt-cured anchovies from l’Escala, or with a wild mushroom and vegetable rice, where its bright acidity lifts the dish beautifully.

It pairs effortlessly with herb-roasted chicken, tender rabbit in soft garlic oil or cold veal with capers and lemon mayo — soulful, traditional recipes.

With cheese, it shines with aged goat cheeses, Garrotxa or mature sheep’s milk cheeses, bringing purity and contrast.

Also perfect for simple tapas like homemade croquettes, grilled baby squid, cod fritters or fried eggs with potatoes.