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 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.
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.
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.
Prizes and Awards: