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Valldolina Reserva Brut Nature

Valldolina Reserva Brut Nature

ORGANIC
90
PEÑÍN

Other bottle sizes and vintages

£12.80

/ 0.75 L btl
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    Free delivery over £200
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  • 4.7/5 Evaluation from Trusted Shops

Spec sheet

TypeCava
Region
Grapes
Producer
AllergensContains sulfites
Alcohol contenti11.5%
Production20,000 bottles

The wine

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.

Light
Bold
Dry
Sweet
Soft
Acidic
View
Straw yellow / Bright
Bouquet
Higly aromatic / White fruit
Mouth
Balanced / Refreshing acidity / Dry / Elegant / Mineral

Drinking and storing

Serve between 7ºC and 8ºC

Food pairing

aperitivos
Snacks and appetizers
embutidos-y-jamon
Sausages and ham
arroces
Rice
pasta
Pasta
pescados
Fish
aves-y-carnes-blancas
Poultry and white meats
quesos-curados
Cured cheeses
mariscos
Seafood

Aperitifs / Cooked sausages / Fish / Seafood / Cheeses / White meats

Customer reviews

4.2/5
63 reviews

Winemaking

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 period24 months

Vineyards

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.

SoilCalcareous-clay

The winery

Valldolina

Valldolina

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...

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