Brut Nature Xarel·lo 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 towards 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 aromatic and structural quality.

The free-run juice is fermented 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 30 months.

Tasting Notes

This cava displays fine, delicate bubbles with a constant and elegant evolution. On the nose, aromas of white flowers and tropical pineapple are complemented by subtle hints of Mediterranean woodland. On the palate, fresh citrus notes reminiscent of grapefruit emerge, leading to a clean, well-defined and persistent finish.

This is a cava that invites you to return for another sip and savour its complexity.

Food Pairing

Ideal as an aperitif, this cava also pairs beautifully with a wide range of Mediterranean dishes, particularly fresh fish, salt cod and mojama (air-cured tuna). Above all, it is a wine meant to be shared and enjoyed in good company.

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