Vilarnau is an organic, high-quality Cava produced from 20 hectares of vineyards located in some of the highest sites around Sant Sadurní d’Anoia. With the breathtaking Montserrat Mountains as a backdrop, the experienced oenologists Damià Deàs Gual and Eva Plazas craft an impressive range of Cavas at remarkably accessible prices.
The grapes are the classic Cava varieties — Macabeo (50%), Parellada (35%), and Xarel·lo (15%) — which, after fermentation, are aged for a minimum of 18 months before release. The aroma and taste are shaped by two key components: the Macabeo grape, lending elegant fruitiness and fresh green apple notes, and the complex vinification and ageing character that adds depth and texture. On both nose and palate, ripe, fleshy fruit is beautifully balanced by a lively acidity and a continuous stream of fine, delicate bubbles. This maturity ensures the wine remains pleasantly dry, never dusty or harsh.
Vilarnau is a natural choice as an apéritif, but it’s also a true gastronomic all-rounder — perfect with fish and shellfish, creamy soups, pork or poultry dishes, and an excellent companion to tapas.
Dosage: 10 g/l
Rating: 5 out of 6 stars in Jyllands-Posten + 90 points
“Lovely bubbles from an organic producer belonging to the González Byass group. This Cava stands clear, clean, and focused in the glass, with fresh apple notes, citrus tones, and a floral touch. Free from the heavy fruitiness and pronounced toastiness often found in traditional Cava. Aromatic intensity, fine acidity, and fresh fruit combine charmingly here — harmonious and easy to drink, with airy mousse and subtle yeast notes in the smoky finish.”
— Morten Bundgaard, Jyllands-Posten, November 22, 2024
