Cava Albert de Vilarnau Fermentado en Barrica 2012
Availability: In stock
One of the top products of the Vilarnau winery, Albert de Vilarnau Fermentado en Barrica is a top-notch Cava made from a blend of 25% Macabeo and 25% Parellada, alongside a 50% Chardonnay aged in oak.
The Chardonnay grapes come from a 1-hectare of organically farmed vineyard with very poor soils located in Espiells, one of the highest areas in Penedès. Once in the cellar, the Chardonnay was fermented in 225-litre French oak barrels from Allier with periodic stirrings. Then it was aged for 6 months in the barrels.
As for the Macabeo and the Parellada grapes, they were fermented in stainless steel tanks.
After that, Albert de Vilarnau Fermentado en Barrica 2012 was blended, completed secondary fermentation, and was aged for a minimum of 48 months in the bottle.
We suggest that you open this cava brut nature gran reserva some time before you drink it.
The packaging of this Spanish sparkling wine, incidentally, was conceived by prestigious fashion designer Antonio Miró.
The cava Albert de Vilarnau Fermentado en Barrica has a bright yellow colour with some golden glints.
This blend of Chardonnay aged in oak, Macabeo and Parellada suggests some deep notes of quince jelly, honey and aromatic herbs, combined with aromas of ripe white fruit, white flowers, spices, balsam, dry fruit and pastry. Rich and complex.
Savoury and intense, this cava of the Vilarnau winery has a lively acidity and a creamy, delicious character. Touches of baked apples, clove and vanilla, combined with hints of citrus, garrigue, almonds and butter. Long, delicately bitter finish.
|Our personal opinion||
Complex, well-crafted and thoroughly enjoyable, Albert de Vilarnau Fermentado en Barrica 2012 is perfect for a romantic soirée.
Albert de Vilarnau Fermentado en Barrica 2010:
Enterwine 94. Guía Peñín 92.
|Type of Sparkling Wine||Brut nature|
|Denomination of Origin (DO)||Cava|
|Bottle size||75 cl|
|Number of months aged in the bottle||48|
|Percentage of variety||Chardonnay 50%, Macabeo 25%, Parellada 25%.|
|Pairings||Baked whitefish, Birds, Blue cheeses, bluefish, Boullabaise, Creams, Duck, Foie Gras, Grilled fish, Nougat candy, Puff pastries, Roasted white meats, Smoked foods, Soup and rice, Specialty Spanish prosciutto , Stew, Sweet pastries, Whitefish salads|
|Taste||Complex and Elegant, Creamy with fine bubbles, Tasty with barrel notes|
|Occasion||A special occasion, Because you deserve it, Romantic Dinner, To bring to an engagement|