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Mas Candí Brut Nature 2022

Mas Candí Brut Nature

2022
Markedly Mediterranean

Other bottle sizes and vintages

£24.95

/ 0.75 L btl
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  • 4.7/5 Evaluation from Trusted Shops

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

201991 PK
201690 PK16 JR
201417.5 JR
PK: ParkerJR: Jancis robinson

Wine critics reviewsReviews by Parker

The 2019 Brut Nature comes from a fairly "normal" vintage with a warm and dry end of the season. It was produced with a blend of 56% Macabeo, 28% Xarel.lo and 16% Sumoll (no Parellada anymore), so it is slowly becoming a little more Macabeo and less Xarel.lo. It spent 18 months sur lie and is young and fresh, so drink it young. It has notes of fennel, aniseed and Mediterranean herbs, dry and with a tasty finish. 32,991 bottles produced.

— Luis Gutiérrez (30/09/2022)Robert Parker Wine Advocate Vintage 2019 - 91 PARKER

Customer reviews

3.8/5
18 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