Brut Nature Collita
This is a beautiful Cava from Cataluna (Spain), it is rich in flavors, freshness, and elegance. Bubbles are fine and persistent with notes of bread, honey and citrus. Wonderful on its own or with some soft, creamy cheeses. Available for deliveries within Metro Manila.
Grape Variety / Blend: Macabeau (La Plana), Xarel lo (l’Hort) i Parellada (Camp d’Urgell)
Winery / Estate: Cellers de Can Suriol
This is a beautiful Cava from Cataluna (Spain), it is rich in flavors, freshness, and elegance. Bubbles are fine and persistent with notes of bread, honey and citrus. Wonderful on its own or with some soft, creamy cheeses.
| Product-Type: | Wine |
| Type: | sparkling white |
| Price Point: | 1,001 to 1,250 |
| Style: | Brut Nature (0 to 3 g/l) |
| Vintage: | 2017 2018 2020 |
| Blend/Grape Variety: | macabeo picapoll xarello |
| Volume: | 750 ml |
| Alcohol: | 12.00% |
| Country: | Spain |
| Region: | Catalonia |
| Estate: | Cellers de Can Suriol - Azimut |
| Appellation: | Cava |
| Fermentation: | Natural |
| Wine-Making Process: | Organic |
| FOOD PAIRING: SALADS: | Salad with Sea Food |
Winery
The Suriol family are farmers who live in the farmhouse of the Castle of Grabuac and thanks to the work of the land, the elaboration of wine and its commercialization all over the world we give meaning to the cultivation of an ancient estate that wants to become a reflection of the most traditional Penedès .
The current oenologist, Assís Suriol, a graduate in pharmacy and oenology, has inherited the knowledge passed down from previous generations to which he has incorporated the audacity that gives a solid training to radicalize the commitment to make increasingly natural wines from 'an increasingly careful elaboration and a work of the vineyard more and more respectful with the earth and the plant.
All this tradition leads us to the elaboration of products of maximum organoleptic and nutritional quality through the use only of the most traditional grape varieties fermented with their own natural yeasts. After resting and raising properly, we obtain a round product that, once in the glass, retains the typicality of our area, the Penedès.
