Vilarnau Demi-Sec Cava

Produced from Macabeo and Parellada grapes and aged for 12 months, this is bright, pale straw in colour with a fine mousse of bubbles. Its slightly sweet fizz is delicately flavoured with fresh citrus and apple and has a refreshing balancing acidity.Vilarnau (literally translated as The House of Arnau) made its first aged cavas in the town of Sant Sadurni d'Anoia in 1949. Sixty years later the wines are now made in a state of the art winery, whose sleek minimalist design couldn't be further from the fortified Romanesque house from which the company takes its name. The estate lies at approximately 250 metres above sea level and enjoys a Mediterranean climate, shielded by the breathtaking Montserrat Mountains to the north and the Litoral range to the south. Specialising in long-aged cavas, Vilarnau has over two and a half million bottles in stock, stored in temperature controlled cellars to ensure consistency of style and quality year after year. Damia Deas has been in charge of winemaking at Vilarnau since 1985. He has personally supervised the planting of the vineyards and the construction of the spectacular bodega. Its sleek simplicity and sympathy with the surrounding landscape reflects Damia's interest in architecture, in which he is also qualified. Damia is passionate about Precision Viticulture, a practice where each vine is treated individually, achieving the ultimate balance between the canopy, the number of bunches and water retention, resulting in perfect ripening of the grapes.Alc. 11.5% Vol.

Organic, Wine of Spain, Suitable for Vegans

Spain

11.5

8.63

50% Macabeo, 35% Parellada, 15% Xarel ·lo

Vilarnau (literally translated as The House of Arnau) made its first aged cavas in the town of Sant Sadurni d'Anoia in 1949. Sixty years later the wines are now made in a state of the art winery, whose sleek minimalist design couldn't be further from the fortified Romanesque house from which the company takes its name.

The estate lies at approximately 250 metres above sea level and enjoys a Mediterranean climate, shielded by the breathtaking Montserrat Mountains to the north and the Litoral range to the south.

NV

The grapes are chilled to preserve the precursors of the aromas contained in the skins and to avoid any oxidation. The first fermentation takes place over 30 days at 15 ºC, followed by the blend of the different base wines. Lastly, the wine undergoes its second fermentation, in bottle, during which the yeast transforms the wine into cava and produces the characteristic bubbles.

Vilarnau

Gonzalez Byass

Eva Plazas Torne