Biutiful Cava – Brut Nature

The Biutiful Cavas are produced utilizing the latest technology. The vineyards are located in the area of d’Espiells, the highest, windiest part of the municipality of Sant Sadurni d’Anoia. Bordered to the south by the coastal Serrelada mountains and to the north by the Montserrat mountains, the vineyard enjoys an exceptional microclimate. The soil is alluvial and comprises of three layers. The first consists of clay and silt, the second, pebbles and loose stones, and the third, the deepest, consists of fine sand that compacts down and is called “sauló”.

The three base wines used for this cava ‐ Macabeo, Xarel∙lo and Parellada ‐ are always made separately. The grapes are chilled to preserve the precursors of the aromas contained in the skins and to avoid any oxidation. The first fermentation takes place over 30 days at 15ºC, following which the coupage, or blend of the different base wines is created. The wine then undergoes its second fermentation, in bottle, during which the yeast transforms the wine into cava and produces the characteristic bubbles at the same time. No Dosage, total residual sugar after disgorgement 2g/l.