SELECTE

Brut Nature - Organic farming

Type: Brut Nature. CCPAE Certified Organic Superior Guarda.

Varieties: 50% Xarel lo, 30% Parellada and 20% Chardonnay

Harvest year: 2013

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: 11,55%

Math. Red.: 1.0 g/l

Total AC (Tart.): 5.7g/l

pH: 3,01

Wine tasting

In the glass, it appears a deep golden hue, with fine, persistent bubbles that testify to a long and careful ageing.

On the nose, it is refined and layered, with noble toasty notes, fresh bread crust, fine pastry and roasted nuts, layered over baked apple, poached pear and quince, with a touch of spice in the background. Its complexity is understated, yet captivating.

On the palate, it is very dry and fresh, with ample structure and generous texture. The ageing integrates beautifully with the wine’s precise acidity, resulting in a creamy, silky and long finish, with a gentle hint of minerality.

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 best enjoyment, serve between 5 and 8 °C, adjusting the temperature depending on the season and personal preference. Chill gradually (never in the freezer) and keep in an ice bucket with water and ice while serving.

Gastronomy

It shines with grilled or baked monkfish, thanks to its structure that accompanies the dense texture of the fish.

With slightly battered or simply boiled Palamós prawns, the salinity is linked to the minerality of the cava, creating a fresh and elegant combination.

Surprise with light vegetable or shrimp tempura, as the effervescence cleans the fry and keeps the whole thing lively and balanced.

It also accompanies fresh or semi-hard cheeses, such as young sheep's cheese or a soft tupí, reinforcing the lactic notes with a refined acidity.

With vegetable carpaccios—such as zucchini with citrus oil or celery radish with almond oil—the delicacy of the product is highlighted.

And finally, it works very well with white fruits or citrus desserts (lemon, apricot, peach), where the dry finish of the cava adds tension and cleanliness.