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Mas Candí Brut Nature 2018

Mas Candí Brut Nature

2018
Markedly Mediterranean

Other bottle sizes and vintages

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£13.55

/ 0.75 L btl

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Spec sheet

TypeCava
Region
Grapes
Producer
AllergensContains sulfites
Alcohol contenti12.0%

The wine

A delightful white Cava in the traditional style, with the Xarel·lo as the principal variety, the complexity provided by three other varieties native to the Penedés (Macabeo, Sumoll and Parellada) and the guarantee of the Corpinnat hallmark. Fresh, crisp, accessible and very pleasant, a markedly Mediterranean sparkling wine, providing a display of constant, delicate bubbles.

What does this wine taste like?

Although a little timid on the nose at first, it then reveals a lovely array of fruit aromas combined with subtle hints of fennel and white flowers, delightfully creamy and with a background of dried fruit on the palate. It’s an extremely enjoyable, unpretentious Cava.

Light
Bold
Dry
Sweet
Soft
Acidic
View
Straw yellow / Pale
Bouquet
Fruit aromas / Fresh fruit / Herbaceous notes / Ageing notes
Mouth
Fine / Pleasant / Spicy notes / Dried fruits and nuts / Long

Drinking and storing

Serve between 6ºC and 8ºC

Food pairing

aperitivos
Snacks and appetizers
verduras-y-hortalizas
Vegetables
arroces
Rice
pescados
Fish

Ratings and awards

201690 PK16 JR
201417.5 JR
PK: ParkerJR: Jancis robinson

Wine critics reviewsReviews by Parker

The 2016 Brut Nature is a classical blend of 60% Xarello, 20% Macabeo, 15% Sumoll and 5% Parellada, and it's their youngest Corpinnat, with at least 18 months with the lees in bottle. It's fresh and approachable, with notes of white flowers and fennel, clean with a Mediterranean character keeping the freshness, approachable and pleasant. 21,344 bottles produced.

— Luis Gutiérrez (30/08/2019)Robert Parker Wine Advocate Vintage 2016 - 90 PARKER

Customer reviews

3.9/5
14 reviews
Vintage:

Winemaking

The wine undergoes a first, cold alcoholic fermentation with native yeasts, and no malolactic. In its second fermentation, fine, persistent bubbles are the main objective. No liqueur d’expédition is added and ageing lasts for between 18 and 24 months in bottle on its fine lees.

Ageing periodBetween 18 and 24 months

Vineyards

All the varieties are grown on calcareous-clay soils with some gravel, on lands in and around the small town of Avinyonet del Penedès.

SoilCalcareous-clay / Gravel surface