Tutusaus Brut Nature Gran Reserva

100% Garraf Massif.
Mountain wines.
Old vineyards.

 

A true reflection of the Can Tutusaus winery, where it all began in 1729. A sincere homage to its origins.

5% off box pack

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

Delivery within 3–6 business days.

Verema manual, segons moment de maduració es fermenta el chardonnay, macabeu i part de xarel·lo conjuntament i per altra banda la resta de xarel·lo junt amb la parellada.
Arribat al celler, el raïm és desrapat i trepitjat seguit d’un premsat suau. El most obtingut es desfanga i la part clara es fermenta en dipòsits d’acer inoxidable a temperatura controlada.
Acabada la primera fermentació es cupeja totes les varietats per aconseguir el vi base per cava, es clarifica i es filtra per tal de tenir el vi a punt pel tiratge (segona fermentació).
La segona fermentació es duu a terme a l’ampolla (mètode tradicional) durant els mesos hivernals, seguit d’una criança mínima de 36 mesos en contacte amb les seves lies, en rima.
Desgorjat i tapat directament, sense l’addició de licor d’expedició. Cava brut nature, sense sucres afegits.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.
After arriving 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 the 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 at least 36 months of ageing in contact with the lees, in horizontal storage.
Disgorging and capping are done straight away, without adding any liqueur d’expédition. Cava brut nature, with no added sugar.A la vista: Groc lunar.

En nas:Intens aroma amb una excel·lent expressió de criança (fruits secs, espècies…)

En boca: Sec i cremós, el seu exquisit bouquet és complexe degut a la seva perllongada criança.To the eye: Lunar yellow. On the nose: Intense aroma with excellent expressions of ageing (nuts, spices, etc.).

On the palate: Dry and creamy, the exquisite bouquet is complex due to prolonged ageing. Ideal per ànec, embotits, marisc, llegums, caça, formatges, foie i carns blanques. Servir a 7-8°C.
Servir a 7-8°CIdeal with duck, cold meats, seafood, legumes, game, cheeses, foie gras and white meats.
Serve at 7-8°C.100% Massís del Garraf. 100% Garraf Massif.Vins de muntanya.Mountain wines.Vinyes velles.Old vineyards.Característic reflex del celler de Can Tutusaus, allí on succeeixen totes les coses d’ençà de l’any 1729. Honest homenatge als orígens.A true reflection of the Can Tutusaus winery, where it all began in 1729. A sincere homage to its origins.Cava.Cava.position: absolute; left: -31px; top: -9.5px;position: absolute; left: -31px; top: -9.5px;
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.
After arriving 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 the 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 at least 36 months of ageing in contact with the lees, in horizontal storage.
Disgorging and capping are done straight away, without adding any liqueur d’expédition. Cava brut nature, with no added sugar.
To the eye: Lunar yellow. On the nose: Intense aroma with excellent expressions of ageing (nuts, spices, etc.).

On the palate: Dry and creamy, the exquisite bouquet is complex due to prolonged ageing.
Ideal with duck, cold meats, seafood, legumes, game, cheeses, foie gras and white meats.
Serve at 7-8°C.

5% off box pack

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

Delivery within 3–6 business days.

Verema manual, segons moment de maduració es fermenta el chardonnay, macabeu i part de xarel·lo conjuntament i per altra banda la resta de xarel·lo junt amb la parellada.
Arribat al celler, el raïm és desrapat i trepitjat seguit d’un premsat suau. El most obtingut es desfanga i la part clara es fermenta en dipòsits d’acer inoxidable a temperatura controlada.
Acabada la primera fermentació es cupeja totes les varietats per aconseguir el vi base per cava, es clarifica i es filtra per tal de tenir el vi a punt pel tiratge (segona fermentació).
La segona fermentació es duu a terme a l’ampolla (mètode tradicional) durant els mesos hivernals, seguit d’una criança mínima de 36 mesos en contacte amb les seves lies, en rima.
Desgorjat i tapat directament, sense l’addició de licor d’expedició. Cava brut nature, sense sucres afegits.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.
After arriving 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 the 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 at least 36 months of ageing in contact with the lees, in horizontal storage.
Disgorging and capping are done straight away, without adding any liqueur d’expédition. Cava brut nature, with no added sugar.A la vista: Groc lunar.

En nas:Intens aroma amb una excel·lent expressió de criança (fruits secs, espècies…)

En boca: Sec i cremós, el seu exquisit bouquet és complexe degut a la seva perllongada criança.To the eye: Lunar yellow. On the nose: Intense aroma with excellent expressions of ageing (nuts, spices, etc.).

On the palate: Dry and creamy, the exquisite bouquet is complex due to prolonged ageing. Ideal per ànec, embotits, marisc, llegums, caça, formatges, foie i carns blanques. Servir a 7-8°C.
Servir a 7-8°CIdeal with duck, cold meats, seafood, legumes, game, cheeses, foie gras and white meats.
Serve at 7-8°C.100% Massís del Garraf. 100% Garraf Massif.Vins de muntanya.Mountain wines.Vinyes velles.Old vineyards.Característic reflex del celler de Can Tutusaus, allí on succeeixen totes les coses d’ençà de l’any 1729. Honest homenatge als orígens.A true reflection of the Can Tutusaus winery, where it all began in 1729. A sincere homage to its origins.Cava.Cava.position: absolute; left: -31px; top: -9.5px;position: absolute; left: -31px; top: -9.5px;
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.
After arriving 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 the 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 at least 36 months of ageing in contact with the lees, in horizontal storage.
Disgorging and capping are done straight away, without adding any liqueur d’expédition. Cava brut nature, with no added sugar.
Ideal with duck, cold meats, seafood, legumes, game, cheeses, foie gras and white meats.
Serve at 7-8°C.