Brut Nature Ecological

Winemaking

The Xarel·lo grapes used for this cava come from the Serral estate, where old bush-trained vines are cultivated according to organic farming practices.

Harvest takes place at the end of September. The grapes are hand-picked and transported in small 20 kg crates. Upon arrival at the winery, they are cooled to 10°C in a refrigerated chamber. The grapes are then processed at low temperatures and undergo skin maceration to enhance the wine’s quality and aromatic expression.

The free-run juice ferments at low temperature in stainless steel tanks. A second fermentation then takes place in the bottle, followed by ageing on its lees. The cava matures in the traditional rima position for more than 24 months, developing complexity and finesse.

Tasting Notes

This cava displays fine, delicate bubbles that form an attractive and persistent crown in the glass. On the nose, it is creamy and expressive, with abundant fruit aromas complemented by notes of butter and white flowers.

The palate is creamy and well-balanced, supported by a fresh acidity and a long, intense finish. Its persistent sweet-acid balance makes it especially appealing and invites another sip.

Food Pairing

Ideal as an aperitif, this cava also pairs beautifully with light dishes based on fish, seafood, pasta, rice and white meats.

Best served between 7°C and 9°C. Store in a cool, dry place.