This is an organic, high-quality Cava from the small producer Vilarnau, founded in 1948 and part of the González Byass Group since 1982.
The wine is made from Garnacha (85%) and Pinot Noir (15%), aged for a minimum of 18 months before release — double the minimum required nine months for DO Cava. This patience rewards the drinker with added complexity, finer bubbles, and the well-deserved Reserva designation.
Sourced from 20 hectares of vineyards in some of Sant Sadurní d’Anoia’s highest locations and crafted in a modern winery, the experienced oenologists Damià Deàs Gual and Eva Plazas produce an impressive range of Cavas at remarkably fair prices.
The wine’s beautiful rosé colour comes from a 26-hour maceration on the grape skins, after which fermentation takes place at a low temperature to preserve the fruit and floral aromas. A dosage of 9 g/l ensures perfect balance — dry on the palate but never austere.
Aromatically, the wine bursts with juicy red berry notes of raspberry and strawberry, offering a touch of creamy texture and a very high “charm factor”.
Vilarnau Cava Brut Rosé is not only a delightful apéritif, but also an excellent food companion. Try it with a rich fish dish, a Mediterranean-style seafood soup, or smoked salmon.
Best enjoyed in generous glasses at 5–10°C. 90 points – Decanter.
