Rene Barbier Brut Reserva Cava NV

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Winemaker's Notes:

The Barbier name is one of the most famous in Penedès, the origin of almost all Cava. Léon Barbier emigrated from the...

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User Reviews for Rene Barbier Brut Reserva Cava

Winemaker's Notes:

The Barbier name is one of the most famous in Penedès, the origin of almost all Cava. Léon Barbier emigrated from the southern Rhône in 1880, bringing much-needed French know-how to these vineyards near Barcelona. Originally forging its reputation on still wines, René Barbier now excels in Cava, with class-leading standards of production at every stage of the process. The grapes are grown in the chalk/clay and limestone soils of the Middle Penedès region, 35 kilometres south-west of Barcelona. The climate and the altitudes of between 350 and 600 metres above sea level mean that the evolution of the grapes is slow and constant, producing just enough alcohol, but more importantly, retaining a good level of acidity so vital for the production of quality sparkling wine. After a controlled-temperature fermentation in stainless steel, a blend is made of the three varieties. The wine is bottled with its liqueur de tirage to set off the secondary fermentation, and then remains on its lees for at least eighteen months (double the minimum requirement for Cava) before the sediment is disgorged. This is a very elegant Cava, with clean citrus on the nose, backed by soft fruit aromas of peach and melon; the palate is marked by purity and a fine mousse.

The Barbier name is one of the most famous in Penedès, the origin of almost all Cava. Léon Barbier emigrated from the southern Rhône in 1880, bringing much-needed French know-how to these vineyards near Barcelona. Originally forging its reputation on still wines, René Barbier now excels in Cava, with class-leading standards of production at every stage of the process. The grapes are grown in the chalk/clay and limestone soils of the Middle Penedès region, 35 kilometres south-west of Barcelona. The climate and the altitudes of between 350 and 600 metres above sea level mean that the evolution of the grapes is slow and constant, producing just enough alcohol, but more importantly, retaining a good level of acidity so vital for the production of quality sparkling wine. After a controlled-temperature fermentation in stainless steel, a blend is made of the three varieties. The wine is bottled with its liqueur de tirage to set off the secondary fermentation, and then remains on its lees for at least eighteen months (double the minimum requirement for Cava) before the sediment is disgorged. This is a very elegant Cava, with clean citrus on the nose, backed by soft fruit aromas of peach and melon; the palate is marked by purity and a fine mousse.

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