Winery Mas de la BasserolaCava Brut Nature

wine of Cava of Spain

The Cava Brut Nature of Winery Mas de la Basserola is a wine from the region of Cava.
This wine generally goes well with
The Cava Brut Nature of the Winery Mas de la Basserola is in the top 0 of wines of Cava.

Details and technical informations about Winery Mas de la Basserola's Cava Brut Nature.

Winery

Winery Mas de la Basserola

Grape varieties

Region/Great wine region

Cava

Country

Spain

Style of wine

Alcohol

11.5°

Allergens

Contains sulfites

Discover the grape variety: Verdejo

Lively, aromatic whites with sharp acidity and a sleek palate, with intense aromas of grapefruit, lime, fresh herbs, fennel, green almond and saline notes. Typically slightly bitter finish. Absolute star of Rueda DO in Castile-León, now widely exported. Also made as lees-aged and oak-influenced structured cuvées. Native Spanish variety, an ancient Castilian grape.

Last vintages of this wine

Cava Brut Nature - 0

In the top 0 of of Cava wines

Average rating: 3.8

The best vintages of Cava Brut Nature from Winery Mas de la Basserola are 0

Informations about the Winery Mas de la Basserola

The winery offers 4 different wines.

Its wines get an average rating of 3.7.

It is in the top 3 of the best estates in the region

It is located in Cava

The Winery Mas de la Basserola is one of of the world's greatest estates. It offers 4 wines for sale in the of Cava to come and discover on site or to buy online.

In the top 40000 of of Spain wines

In the top 850 of of Cava wines

In the top 45000 of wines

In the top 500000 wines of the world

The wine region of Cava

Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.

The word of the wine: Stirring (champagne)

Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.