Valldolina Brut Gran Reserva

100% Garraf Massif.
Mountain wines.
Old vineyards.

 

Whether you have a sophisticated palate or not, if you want to experiment with new sensations, there’s no need to rush.

15,90€
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.
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) during the winter months, followed by 48 months of ageing in contact with the lees, in horizontal storage.
After ageing, the wine is clarified manually, disgorged, the liqueur d’expédition is added, and the bottles are capped. Brut cava, with 6 g/L of residual sugars.
To the eye: Straw yellow.

On the nose: Ripe fruit and strong ageing notes intertwined with smoky tones.
Subtle aroma of nuts and pastry notes.

On the palate: An enveloping attack with a crisp texture. Full-bodied and creamy. A calm retronasal journey that confirms the long ageing notes.

Highly recommended with hearty meals and dishes. A very versatile cava that can be enjoyed throughout the meal, all the way to dessert.
Serve at 7-8°C.
15,90€

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.
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) during the winter months, followed by 48 months of ageing in contact with the lees, in horizontal storage.
After ageing, the wine is clarified manually, disgorged, the liqueur d’expédition is added, and the bottles are capped. Brut cava, with 6 g/L of residual sugars.
Highly recommended with hearty meals and dishes. A very versatile cava that can be enjoyed throughout the meal, all the way to dessert.
Serve at 7-8°C.