Expert Notes
Joaquin Hidalgo writes: The 2019 Brut Nature Reserva is composed of 50% Xarel·lo, 25% Macabeo and 25% Parellada. Aged for four months on the lees, this bright yellow Cava offers enticing aromas of lime and lemon, complemented by toasted bread and brioche notes. Dry and ethereal, it features a fine, mousse-like texture on the palate, with a refreshing...Show More >
Expert Notes
Joaquin Hidalgo writes: The 2019 Brut Nature Reserva is composed of 50% Xarel·lo, 25% Macabeo and 25% Parellada. Aged for four months on the lees, this bright yellow Cava offers enticing aromas of lime and lemon, complemented by toasted bread and brioche notes. Dry and ethereal, it features a fine, mousse-like texture on the palate, with a refreshing core and a lasting bakery finish. This wine beautifully balances the flavors of the wine with the influence of the lees.
James Suckling writes: I like the savory notes here with gentle earthy and saline hints to the stone fruit. It’s medium-bodied, creamy and soft. Relatively dry. From organically grown grapes. Vegan. Drink now. - James Suckling 90
Producer Description
Avinyó Cava is a premier, hand-made, artisanal sparkling wine house which stands in stark contrast to the status quo of the industrial Cava machine. Located in the Catalan countryside in the remote village of Avinyonet del Penedès, the Esteve family traces their history to 1597 in the same farmhouse, Can Fontanals.
Their spirit of innovation and respect for traditions, driven by an undercurrent of constant self-improvement and a relentless drive for quality, are the defining characteristics that set Avinyó Cava apart.
Avinyó Brut Nature is a refined expression of terruño-driven Cava from a vineyard selection of organically-grown, old-vine 70% xarel-lo, 25% macabeo, and 5% parellada from their Can Fontanals masía at 250m to 275m.
Vinification – After a night-time grape harvest to avoid oxidation and for optimal temperature, the grapes are pressed very gently in a pneumatic press. The base wine is fermented in temperature-controlled stainless steel between 14°C and 16°C. After cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in late January. It is then aged a minimum of 24 months on the lees before being disgorged on demand. No dosage.
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