Vilarnau Demi-Sec Cava

Vilarnau is a small, innovative cava winery located in the region of Penedés. It is one of the few wineries that manage the entire wine-making process themselves and, as a consequence, the base wines retain the characteristics that are typical of both the grape varieties and of the terroir where they are grown. At Vilarnau, respect for the soil and the environment are central to everything we do. All the processes we follow, from the vineyard to the bottle, are environmentally friendly. Our rainwater purification system means we are self-sufficient as regards water, whilst we recycle corks and the shoots from the vines, which are used as fuel.
We are also working on restoring the traditional eco-system around the winery, which provides a natural habitat for herons and foxes.

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Spain

Upon arrival at the winery the freshly harvested grapes are chilled so as to preserve the aromatic precursors that are found in their skins, as these are what produce the primary aromas that the cava displays later.
The Garnacha and Pinot Noir musts are fermented separately in stainless steel tanks at a controlled 15ºC for 30 days, following which we create the blend and bottle the resulting wine ready to begin the second fermentation, which lasts approximately six weeks and takes place in underground cellars. After the second fermentation has finished the cava remains in contact with the yeast for a minimum of 15 months.

Contains Sulphites
Contains Sulphites

Vilarnau

CALLE MANUEL MARIA GONZALEZ
JEREZ DE LA FRONTERA
11403
Spain

González Byass UK is a premium wine distributor with a portfolio of quality brands - both our own and from a carefully chosen selection of great wineries from around the world. Please visit our website for more information.

Gonzalez Byass UK

50% Macabeo 35% Parellada 15% Xarel·lo

NV

The vineyard is 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 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”.
Together, they produce a cava with very Mediterranean features.

Produced from Macabeo and Parellada grapes and aged for 12 months, this is bright, pale straw in colour with a fine mousse of bubbles. Its slightly sweet fizz is delicately flavoured with fresh citrus and apple and has a refreshing balancing acidity.

11.50% ABV

8.6

Gonzalez Byass SA

Eva Plazas Torné

The grapes are chilled so as 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. Lastly, the wine undergoes its second fermentation, in bottle, during which the yeast transforms the wine into cava and produces the characteristic bubbles.