Vilarnau Brut Reserva

The base Macabeo, Parellada and Xarel.lo Wines used for creating the cava are always made separately. Once they have been de-stemmed the grapes are chilled so as to preserve the precursors of the aromas contained in the skins and to avoid any oxidation. The must is never filtered but always undergoes cold, static clarification. The first fermentation takes place over 30 days at 15⁰C, following Which the coupage, or blend Of the different base wines is created. The Wine then undergoes its second fermentation, in bottle, during Which the “Saccharomyces cerevisiae bayanus” yeast from VilarnauS own collection transforms the Wine into cava and raises the alcohol and C02 content.

WINEMAKER’S COMMENTS

With this cava we are trying to achieve a balance between the three kinds of aroma that tend to be present in cavas. Firstly, the primary aromas that come from the fruit (the grapes) and provide the fruity and floral notes. Then there are the secondary aromas that come from the second fermentation inside the bottle and bring to mind the smells of bread and pastries baking. Lastly are the tertiary aromas that develop as the cava ages and are reminiscent of toast, nuts and honey.

SERVING AND PAIRING

This cava should be served at 6 – 8^oC. It is very fresh and fruity and we recommend drinking it as an aperitif before a meal or at any time of day.

Denomination Of Origin: D.O. CAVA

Grape Varieties: Macabeo, 35% Parellada Xarel.lo

Ageing: Over 15 months in the bottle VEGAN

ABV: 11.5%vol

PH: 3.05

Total Acidity: 5.7 g/l

Residual Sugar: 10 g/l