Reserva Brut Nature
Maria Rigol Ordi · Gran Pénèdés, Spain
Intense and complex aromas of ripe peach, apple, and lemon peel, with hints of rosemary, bay leaf, and hay. Notes of aging include toasted bread crust, puff pastry, butter, toasted hazelnuts, custard, coffee, praline and vanilla.
Farming
Organic practices
Harvest Method
Hand harvest
Varietal
Xarel·lo, Macabeu, Parellada
Age of Vineyard
Xarel·lo planted between 1999 and 1974
Macabeu and Parellada planted between 2004 and 1994
Vessel
Stainless steel
Vineyard Yield
Macabeu and Parellada: 52-54 hl/ha
Xarel·lo: 47-49 hl/ha
Soil Type
Xarel·lo: Clay soil in low laying areas of the Penedés
Macabeu: Sand clay soil in precoastal areas influenced by the Mediterranean sea
Parellada: Clay soil in high altitude areas. Low influence of clay and more influence of silt and conglomerated stones
Annual Production
14,000 bottles
Vinification
Made using the traditional method, this cava undergoes a second fermentation in the bottle and is aged for a minimum of 42 months. It is meticulously crafted with no added sugar post-disgorgement.