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Freixenet

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How does it taste?

Fruit

Toast

Body

Acidity

Tasting notes

Look

Cava pale straw yellow hues. Bright, fine bubble with lace full foam.

Smell

Nose complex, with mixed aromas of citrus fruits, light aromas and toasted nuts, pastry notes appearing tones syrup, especially peach.

Taste

Very dry to the palate, soft and pleasant dry feel, with good balance of acidity and body. Fresh, frank and rich flavors. Citrus notes, light taste of nuts, with an elegant background of great intensity. Retronasally excellent.

Information

Ageing

Reserva
Appellation

Cava
Grape

Xarel-lo, Parellada, Macabeo
Country

Spain
Recommended Pairing

Salads, Pasta, Cheeses, Sausages, Iberian ham, Stews, Seafood, Rice, Fish, Meats
Zones

Cataluña
Sugar

Brut Nature
VIVINO Points

3,6
PROMO

Si
Tipo de Vino

Espumoso
Volumen

SI

Freixenet Brut Nature Reserva

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€7.97 €8.85

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Description of Freixenet Brut Nature Reserva

Freixenet Brut Nature Reserva is a cava made with Macabeo, Xarel-lo and Parellada varieties using the traditional production method. Each bottle of Freixent is only produced in the years in which the harvest has been considered excellent.

Ideal pairing

Meats
Fish
Rice
Seafood
Stews
Iberian ham
Sausages
Cheeses
Pasta
Salads

Making notes Freixenet Brut Nature Reserva

Notas del Viñedo

Making notes

UVA collection is done manually in containers or boxes of 25 kg, from these varieties of grape and by pneumatic presses, the must is obtained, taking advantage of only the flower must for the production of this product, without applying press pressure . The must is left at rest for 24 hours in order to precipitate the particles it contains. Once clean, the must moved by varieties to fermentation deposits. The first fermentation is carried out in stainless steel tanks at controlled temperature between 14 and 16ºC. In such deposits, the selected yeast planting is carried out, which come from the Freixenet collection and the first fermentation begins. Once the first fermentation is finished, between 10 and 12 days, and after a series of transviews and treatments, the base wine is prepared for the bottled coupage and posterior, where the second fermentation will be carried out.