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¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Year
2021
Appellation of origin
'D.O. Cava'
Maturation
'Sin paso por barrica'
Country
España
Format
'Magnum 1.5L'
Alcoholic grade
11,70
Year
2021
Appellation of origin
'D.O. Cava'
Maturation
'Sin paso por barrica'
Country
España
Format
'Magnum 1.5L'
Alcoholic grade
11,70
Sight: 'Presenta un color amarillo pálido brillante, con matices verdosos y burbujas de tamaño pequeño que forman un perfecto rosario y corona.'
Mouth: 'En boca es muy equilibrado, con una acidez apreciable, pero no desmarcada, bien de sabores y con buena presencia del carbónico en boca. '
Nose: 'En nariz es muy limpio y con buena intensidad aromática destacan los aromas primarios a frutos verdes (manzanas y peras) y en segunda instancia los aromas de crianza (tostados).'
Cava Vilarnau Brut Nature Vintage magnum has a designation of origin D.O. Cava, and the grape varieties used for its production are 50% Macabeo, 35% Parellada, and 15% Chardonnay. The aging of this cava is over 24 months in bottle.
The production of the base wines for cava from Chardonnay, Macabeo, and Parellada is always carried out separately. The grapes, once destemmed, are cooled to preserve the aromatic precursors from the skins and prevent oxidation. The musts are never filtered; instead, static racking is always done using cold. We carry out a first fermentation for 30 days at 15ºC, and then proceed with the blending of the different base wines. The wine is then prepared for the second fermentation in the bottle, where the yeast “Saccharomyces cerevisiae bayanus” from Vilarnau's own collection transforms the wine into cava and produces the increase in alcohol and CO2.
'Sight: 'Presenta un color amarillo pálido brillante, con matices verdosos y burbujas de tamaño pequeño que forman un perfecto rosario y corona.'
Mouth: 'En boca es muy equilibrado, con una acidez apreciable, pero no desmarcada, bien de sabores y con buena presencia del carbónico en boca. '
Nose: 'En nariz es muy limpio y con buena intensidad aromática destacan los aromas primarios a frutos verdes (manzanas y peras) y en segunda instancia los aromas de crianza (tostados).'
Cava Vilarnau Brut Nature Vintage magnum has a designation of origin D.O. Cava, and the grape varieties used for its production are 50% Macabeo, 35% Parellada, and 15% Chardonnay. The aging of this cava is over 24 months in bottle.
The production of the base wines for cava from Chardonnay, Macabeo, and Parellada is always carried out separately. The grapes, once destemmed, are cooled to preserve the aromatic precursors from the skins and prevent oxidation. The musts are never filtered; instead, static racking is always done using cold. We carry out a first fermentation for 30 days at 15ºC, and then proceed with the blending of the different base wines. The wine is then prepared for the second fermentation in the bottle, where the yeast “Saccharomyces cerevisiae bayanus” from Vilarnau's own collection transforms the wine into cava and produces the increase in alcohol and CO2.
'
