Valldolina Brut Nature Reserva

100% Garraf Massif.
Mountain wines.
Old vineyards.

 

We want this Cava to entice all types of consumers. Minerality and freshness go hand in hand, as they are essential to its enjoyment.

10,45€
16,90€

5% off box pack

Choose the “6-bottle box” purchase option and enjoy an instant 5% discount.

Delivery within 3–6 business days.

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Cava.
Organic viticulture.
Garraf Massif.
DO Cava.
Clay-limestone soil.
Coupage: Xarel·lo, Macabeo, Parellada and Chardonnay.
Harvested by hand, according to ripeness, the Chardonnay, Macabeo and some of the Xarel·lo grapes are fermented together, while the rest of the Xarel·lo are fermented with the Parellada grapes.
Upon arrival at the winery, the grapes are destemmed and trodden, followed by gentle pressing. The resulting must is separated and the clear part is fermented in temperature-controlled stainless-steel tanks.
Once the first fermentation is complete, all varieties are blended to obtain the base wine for cava, which is then clarified and filtered to prepare the wine for the second fermentation.
The second fermentation happens in the bottle (traditional method), followed by 20 months of ageing in contact with the lees, in horizontal storage. Disgorging and capping are done right away, without adding any liqueur d’expédition. Cava brut nature, no added sugar.
To the eye: Mineral notes and bright chromaticity in exquisite balance.

On the nose: Intense aroma, with refreshing acidity and an aromatic vibrancy that adds complexity.

On the palate: Dry and elegant. Harmonious and balanced with a hint of ageing.
Ideal with appetisers, cold meats, fish, seafood, legumes, cheese and white meats.
Serve at 7-8°C.
10,45€

5% off box pack

Choose the “6-bottle box” purchase option and enjoy an instant 5% discount.

Delivery within 3–6 business days.

Created with Fabric.js 4.6.0 Back
Cava.
Organic viticulture.
Garraf Massif.
DO Cava.
Clay-limestone soil.
Coupage: Xarel·lo, Macabeo, Parellada and Chardonnay.
Harvested by hand, according to ripeness, the Chardonnay, Macabeo and some of the Xarel·lo grapes are fermented together, while the rest of the Xarel·lo are fermented with the Parellada grapes.
Upon arrival at the winery, the grapes are destemmed and trodden, followed by gentle pressing. The resulting must is separated and the clear part is fermented in temperature-controlled stainless-steel tanks.
Once the first fermentation is complete, all varieties are blended to obtain the base wine for cava, which is then clarified and filtered to prepare the wine for the second fermentation.
The second fermentation happens in the bottle (traditional method), followed by 20 months of ageing in contact with the lees, in horizontal storage. Disgorging and capping are done right away, without adding any liqueur d’expédition. Cava brut nature, no added sugar.
Ideal with appetisers, cold meats, fish, seafood, legumes, cheese and white meats.
Serve at 7-8°C.