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Macabeo 35%, Parellada 30%, Chardonnay 30%, Pinot Noir 5%
What makes this Vilarnau Cava so special is the aging. It has spent 36 months in bottle on its lees. Where Vilarnau are able to create such amazing tertiary flavours thanks to the aging, they are also able to maintain freshness that can often be lost during such a long period.
This Cava has the most wonderful nose of baked fruit and brioche, almost like Champagne. With less than 3g/l of residual sugar it is classified as a Brut Nature. This low sugar level means that the resulting wine is lively and aromatic but extremely well structured.
Really impressive stuff!
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