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Albet I Noya Petit Albet Cava Brut NV

Winemaker's Notes:

A manual harvest took place in September. After crush, the must underwent fermentation in stainless steel tanks over 15 days at a low temperature of 15°C. Prior to bottling, the still wine was fined. To render the wine sparkling, a secondary fermentation occurred in bottle using the traditional méthode Champenoise. It was cellared for 18 months before being released.

Region: Spain » Catalunya » Penedès

Vintages

  • NV

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Winery: Albet i Noya
Color: White
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Albet i Noya:
Of the 101 hectares of land they control, 76 are dedicated exclusively to the cultivation of vines. The vineyards cover the slopes of the inheritance of the west end of the range of Ordal, following the undulations of the terrain and having on terraces or on slopes facing the south side. Like all good soils vinifera, the Can Vendrell are poor in organic matter with variable contents of clay and... Read more
Of the 101 hectares of land they control, 76 are dedicated exclusively to the cultivation of vines. The vineyards cover the slopes of the inheritance of the west end of the range of Ordal, following the undulations of the terrain and having on terraces or on slopes facing the south side. Like all good soils vinifera, the Can Vendrell are poor in organic matter with variable contents of clay and sand on a bed of limestone, but a permeable soil with good moisture retention capacity. Leaving aside the suitability of these soils for vineyards, other factors contribute to define the specific implementation of different types of vines, such as orientation, sunshine, humidity and altitude terrain. To optimize the quality of 15 varieties grown at Can Vendrell, has well considered what were the best land for the proper maturation of each. Read less

Tasting Notes:

Nutty and lemony on both the nose and palate, this Cava is light and refreshing. It is easy-drinking with its crisp finish.

A manual harvest took place in September. After crush, the must underwent fermentation in stainless steel tanks over 15 days at a low temperature of 15°C. Prior to bottling, the still wine was fined. To render the wine sparkling, a secondary fermentation occurred in bottle using the traditional méthode Champenoise. It was cellared for 18 months before being released.

Dietary Information: Organic, Biodynamic

Wine Specs:

Alcohol: 12% pH: 3.01
Sugar: 5.40 grams per liter Total Acidity: 4.50 grams per liter

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