Cava Jaume Serra Brut Nature

Cava Jaume Serra Brut Nature is a special spanish wine which is one of the products among the high quality wines provided by Pakplast.

Types of Cava – According to sugar levels

Among Cava, there are different classification methods. One of the classification method is basing on the sugar levels.  The sugar level is defined by the dosage or expedition liqueur, which determines the final type of Cava. This liqueur is added to compensate for the loss of content in the bottle after the disgorging process, and is usually a mixture of base wine and sugar, although there are many possibilities.  

There are seven different types of Cava depending on the amount of sugar added, although note that not adding sugar is also a possibility. These various types, from driest to sweet, further enhance the versatility of this sparkling wine and its possibilities for pairing with food. And Cava Brut Nature is one of the types.

Cava Brut Nature

Cava Brut Nature is the driest Cava: sugar cannot be added, and it can have up to a maximum of 3 grams of (natural) sugar per litre. Cava in its purest state is possible thanks to the ideal conditions provided by the Mediterranean climate, whereby Cava producers can always rely on using grapes at the optimum point of ripeness. This makes the addition of sugar more a question of style than something necessary to add balance.

For more information about types and classification, please refer to this site.

Cava Jaume Serra Brut Nature

General Information

Wine type: Cava

Grape: Parellada, Macebeo, and Xarel-lo

Ageing time: 12 months 


The Jaume Serra vineyards have been cultivated since the 17th century. With an area of 125 hectares, grape production capacity of 5 million kg, and capacity for 20 million bottles of wine a year, it currently houses 3,500 American and French oak barrels.


The winemaking process begins with selection of the finest grapes. After adding sugar and selected yeasts, the second fermentation is carried out in the bottle, in the traditional method, at a temperature never exceeding 16°C, in order to obtain a small and persistent bubble. The bottles remain in the cellar in total darkness and silence for a minimum of 12 months.

Tasting Notes:

This clean and crystalline cava is pale yellow with greenish hues, with fine, integrated bubbles which emerge slowly, forming a crown. The nose presents good aromatic intensity of fresh and fruity intensities against ageing notes. Very well-structured on the palate, smooth and balanced.


This cava is well suited for all types of fish, and pairs well with a wide range of dishes, including

We recommend serving very cold, between 4–6°C.

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