£12.80/ 0.75 L btl
The Valldolina is an artisanal top quality Cava with a structure the envy of many more expensive Cavas. Produced from the three usual Cava grape varieties, it also has a touch of Chardonnay to add structure, vinosity and finesse.
What does this wine taste like?
It delights with light tertiary aromas rich in toasted notes, bitter almonds and creamy custard. A young vintage compared to other Cavas, it has a special elegance and splendid balance thanks to the acidity and dryness of a great Brut Nature Cava. Its wonderful carbonic integration makes for an enchanting and lingering Cava with a final sensation of marine fossil minerality.
|Straw yellow / Bright|
|Higly aromatic / White fruit|
|Balanced / Refreshing acidity / Dry / Elegant / Mineral|
Drinking and storing
Aperitifs / Cooked sausages / Fish / Seafood / Cheeses / White meats
Good value Cava which is easy to drink.
We buy during the summer months Cava rather than white wine and the Vall Dolona Reserva Brut is excellent value for money. It has a lovely vibrant taste and it is a wonderful complainments a variety of cold meats and fish.
Very good price/quality ratio
The fragrance is extremely fresh, apple and clean. In the mouth the wine is dry, mineral and freshly acid. It can be distinguished from light fruit, clover and a little toffee. Elegant and long-lasting bubbles.
Forget champagne and get this cava!!! Superb Cava and an abasolut bargain at this price. We keep a bottle in the fridge for everyday as well as special occasions.
Great bio cava
As good as it can get! Sub 10 euros cava that is just brilliant. Good lengthy and very good balance. Delicate on the stomach, it is my favourite for the price
Keep returning to this delight
A wonderful crisp sparkle which we have returned to many times - and will again. Delightful as an aperitif and with fish.
Their limited production of around 20,000 bottles a year means they are one of the few producers who can still take the time to remove the lees from bottles manually using traditional techniques. This disgorging process (degüelle) is well worth seeing if you get the chance.
|Ageing period||24 months|
The Can Tutusaus winery uses organic agriculture methods to produce wines which express the typicity of these unique lands and their poor chalky-clay soils.
The origins of this cellar date back to 1349, but it was not until 1986 that Sr. Joan Badell i Badell made the necessary alterations to modernise the winery and thus enabled the production of Cava to begin, with Brut and Brut Nature both produced in limited amounts. From 1998 onwards, organic farming methods were introduced which had a direct impact on organising and streamlining the various tasks undertaken, and now reflect the significantly different way in which these wines...