This is an organic (and vegan) quality Cava from the small producer Vilarnau, founded in 1948 and part of the González Byass Group since 1982.
With 20 hectares of vineyards located in some of Sant Sadurní d’Anoia’s highest sites and a modern winery, Finca Can Petit, set against the stunning Montserrat Mountains, the experienced oenologists Damià Deàs Gual and Eva Plazascreate an impressive range of Cavas.
The grapes are the classic Cava varieties — Macabeo (50%), Parellada (35%), and Xarel·lo (15%). This Demi-Sec / Semi-Seco expression sits on the drier end of the style, offering freshness and balance thanks to its lively acidity. Unlike most Cavas of this type, it is made exclusively from the first pressing, which explains its remarkable purity — completely free from the slight bitterness that often appears in sweeter Cavas.
The aroma and flavour are shaped by two core elements: the Macabeo grape, which adds elegant fruitiness and notes of green apple, and the subtle vinification and ageing aromas, which provide depth and complexity. On both nose and palate, you’ll find ripe, juicy fruit balanced by a vibrant acidity and a steady stream of fine, delicate bubbles. The gentle sweetness enhances the body without ever dominating.
Enjoy this Cava well-chilled — straight from the fridge up to 8–10°C — as an apéritif when you prefer something not too dry, or pair it with spicy Asian cuisine, where its balance and freshness stand up beautifully to chili, ginger, or galangal.
