Vilarnau Brut Reserva Organic Cava - Vegan Spanish Sparkling Wine, 75cl Bottle

Product Information

While Vilarnau Cava itself has been organic for quite some time, the organic seal has been approved for the Brut and soon the bottles in the U.S. market will showcase the organic label with the Rosé soon to follow.

An organic Spanish sparkling Rose Cava wine made using the Traditional Method. Garnatxa (Garnacha) and Pinot Noir grapes are harvested from Vilarnau's 'Vilarnau d’Espiells' winery vineyards. Grapes are fermented separately for 30 days before blending and second fermentation o ver 15 months on the lees in bottle. Vilarnau wines are produced in a small, artisan and cutting-edge cava winery, near Barcelona. Members of Spainish nobility, the Vilarnau family settled in this special place that is Penedes in the 12th century. Vilarnau is a contraction of the latin, Vila Arnau, in other words the Arnau family's country house, or Domus. Formerly it stood within the estate of the Castillo de Subirats (Subirats Castle) where vines were already being grown in the 12th century. These new & innovative additions to our Vilarnau range are the first organic zero-alcohol sparkling wines to be developed by the winery. Using their wine making expertise Vilarnau have created a quality 0.0% ABV fizz with 70% fewer calories than regular cava, with only 50 calories a glass. As these are cavas that are aged for a long time, the bubbles are much finer and rise slowly, creating a long-lasting mousse. Vilarnau cavas achieve a perfect balance between primary aromas (those of the grapes), secondary aromas (derived from the second fermentation in bottle) – and tertiary aromas (from ageing).It's time to ditch all preconceptions about what an alcohol-free fizz is because Vilarnau just turned the tables! Made by one of our favourite Cava producers, this has been de-alcoholised (yes, it's a word!) to 0%. So forget your sugary grape juices and fruit spritz, this is a whole new world of alcohol free! ABOUT THE PRODUCER This tradition of quality means that Vilarnau cavas offer consistent quality year after year. Each grape variety is used to make the best cava, its particular production method permits. We try to achieve rounded, sophisticated wines. In the styles where a liqueur d’expédition is added, we strive to ensure the liqueur is as neutral as possible to avoid masking the flavour of the original cava. This means that Vilarnau cavas display a bright complexity that gives them and elegance, freshness, fruitiness and authenticity. Vilarnau aim for minimum oxidation to preserve aroma and work at low temperatures, chilling the grapes, fermenting with cryo-yeasts and preserving the wines with the carbon dioxide generated during the first fermentation. Every year the Vilarnau team invests considerable effort in further improving our cavas. The winery’s modern facilities, the ongoing incorporation of methods designed to improve winemaking and ageing processes, and the fact that we have our own vineyards and use grape growers with whom we have had long-standing relationships, all combine to ensure the quality of the wine in every one of our bottles. Chardonnay grapes are harvested at night, starting in mid-August and finishing at the end of September. Some 80 ha of organic vineyards are looked after by long-term, contracted growers, with parellada mainly from Penedès Superior, and macabeo and xarello from central Penedès.

This greatly helps with the amount of padding needed to safely send your wine which in turn helps the environment, Win Win! Organically certified products also suitable for vegans are used and they are currently working in a research project, Cavawinner, to make sulphur-free Cavas. Dosage is as neutral as possible also to preserve the aromatic compounds created during the winemaking process. Vilarnau The Vilarnau estate is a small and avant-garde artisan cava producer near Barcelona with rich history. The noble Vilarnau family settled in Penedés, Catalonia on an estate where vineyards were already cultivated in the 12th century. The first cava on the market with the Vilarnau label was created in 1949, even though it had long been produced by the vineyards. Since 1982, it has become part of the González Byass winery family.