Vilarnau is a small production artisan cava made in the Penedés D.O. Vilarnau is one of the few wineries that controls every element of the vinification process so that the base wines retain all the features that are typical of the grape varieties and of the terror in which they are grown.
At Vilarnau everything we do is based on respect for the land and the environment. From the vineyard to vinification all the processes we use are respectful of nature. Because we have a rainwater purification system we are self-sufficient with water, we recycle corks and the vine shoots, which are used as fuel. We are also working on an ongoing project to restore the traditional ecosystem in the area surrounding the vineyards, which thus provides a natural habitat for herons and wild boar.
The vineyard is loaated in the area of Espiells, the highest, windiest part of the municipality of Sant Sadurní d'Anoia. Bordered to the south by the coastal Serrelada mountaions and to the north by the Montserrat mountains, the vineyard enjoys an exceptional microclimate. Ths soll 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". Together, they produce a cava with very Mediterranean features.
The three base wines used for this cava - Macabeo, Xarel·lo and Parellada - are always made separately. The grapes are chilled so as 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 15ºC, following which the coupage, or blend of the different base wines is created. The wine then undergoes its second fermentation, in bottle, during which the yeast transforms the wine into cava and produces the characteristic bubbles at the same time.
This is a cava that is complex on the nose, offering the primary aromas ot the grapes. When you taste the Vilarnau Brut Reserva we want you to be reminded that it is made from fruit, in this instance from Macabeo, Xarel·lo and Parellada grapes.
This cava should be served at 6-8ºC. It is very fresh and fruity and we recommend drinking it as an aperitif before a meal or at any time of day.
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Macabeu, Parellada, Xarel·lo|
|Denomination of Origin||D.O. Penedès|
|Aging||Més de 15 mesos en ampolla|
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