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The Garnacha and Pinot Noir grapes used to make this cava are grown in Vilarnau’s own vineyards near our “Vilarnau d’Espiells” winery. The vineyards were certified as fulfilling Organic Viticulture standards in 2015, which implies the highest possible degree of respect for the biodiversity of the local flora and fauna.
MAKING THE WINE
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.
SERVING AND PAIRING
This is a very fresh and fruity cava that should be served at 6 - 8ºC and we therefore recommend serving it as an aperitif or to accompany pasta dishes, pizza, paella and fideuá.
SUITABLE FOR VEGAN