£18.04
Refreshing acidity is balanced by natural sweetness in every sip. This bright Vilarnau cava features delicate bubbles and fine texture created during six weeks fermentation. Produced from organically grown grapes in Spain's Penedès region.
- Grape blend includes 50% Macabeo, 35% Parellada and 15% Xarel·lo varieties harvested from the vineyard.
- Suitable for vegans and vegetarians ensuring no animal derived ingredients are used in production.
- Second fermentation occurs in bottle during the yeast transformation into sparkling wine.
- Stores well in cool areas protected from light and heat sources for quality maintenance.
- £18.04
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Description
xThis product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
Vilarnau is a small, innovative cava winery located in the region of Penedés. It is one of the few wineries that manage the entire wine-making process themselves and, as a consequence, the base wines retain the characteristics that are typical of both the grape varieties and of the terroir where they are grown. At Vilarnau, respect for the soil and the environment are central to everything we do.
All the processes we follow, from the vineyard to the bottle, are environmentally friendly. Our rainwater purification system means we are self-sufficient as regards water, whilst we recycle corks and the shoots from the vines, which are used as fuel.
We are also working on restoring the traditional eco-system around the winery, which provides a natural habitat for herons and foxes. Upon arrival at the winery the freshly harvested grapes are chilled so as to preserve the aromatic precursors that are found in their skins, as these are what produce the primary aromas that the cava displays later.
The Garnacha and Pinot Noir musts are fermented separately in stainless steel tanks at a controlled 15ºC for 30 days, following which we create the blend and bottle the resulting wine ready to begin the second fermentation, which lasts approximately six weeks and takes place in underground cellars. After the second fermentation has finished the cava remains in contact with the yeast for a minimum of 15 months.
The vineyard is located in the area of d'Espiells, the highest, windiest part of the municipality of Sant Sadurni d'Anoia. The soil is alluvial and comprises three layers: the first consists of clay and silt, the second pebbles and loose stones and the third, the deepest, consists of fine sand that compacts down and is called sauló.
Tasting notes: 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.
Allergen Information: Contains Sulphites.
