Cava Brut Nature

Maria Rigol Ordi · Gran Pénèdés, Spain

Aromas of pear, nectarine, peach, and subtle white flowers. With oxygenation, tropical hints of green pineapple and mango emerge, along with herbaceous aniseed and vine leaf shoots. A touch of spice and a hint of yeast at the back of the palate. Fresh and subtle on the attack, with finebubbles, a medium body, and a silky texture.

Farming
Organic practices

Harvest Method
Hand harvest

Varietal
Xarel·lo, Macabeu, Parellada

Age of Vineyard
Xarel·lo planted between 1999 and 1974

Macabeu and Parellada planted between 2004 and 1994

Vessel
Stainless steel

Vineyard Yield
Macabeu and Parellada:  52-54 hl/ha

Xarel·lo: 47-49 hl/ha

Soil Type
Xarel·lo: Clay soil in low laying areas of the Penedés

Macabeu: Sand clay soil in precoastal areas influenced by the Mediterranean sea

Parellada: Clay soil in high altitude areas. Low influence of clay and more influence of silt and conglomerated stones

Annual Production
38,000 bottles

Vinification
Made using the traditional method, this cava undergoes a second fermentation in the bottle and is aged for a minimum of 18 months. It is meticulously crafted with no added sugar post-disgorgement.