Reserva Brut Nature

Maria Rigol Ordi · Gran Pénèdés, Spain

Intense and complex aromas of ripe peach, apple, and lemon peel, with hints of rosemary, bay leaf, and hay. Notes of aging include toasted bread crust, puff pastry, butter, toasted hazelnuts, custard, coffee, praline and vanilla.

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
14,000 bottles

Vinification
Made using the traditional method, this cava undergoes a second fermentation in the bottle and is aged for a minimum of 42 months. It is meticulously crafted with no added sugar post-disgorgement.