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Brut Nature

Albariño. Val do Salnés.
Designation of Origin Rías Baixas

Brut Nature

The first sparkling Albariño.

Made with the Champenoise Méthode.

Brut Nature
Brut Nature

Brut Nature

The first sparkling Albariño.

Made with the Champenoise Méthode.


Approximately ten days before the normal date to start harvesting, the clusters of those plots that showed better indexes for the elaboration of a sparkling wine are cut. The grape are harvested by hand and transported to the cellar in small boxes where the clusters are selected by hand.


The hand sorting of the grapes at reception and racking to the press machine where a 40% of the must was obtained and carried to the fermentation vats. A slow fermentation at low temperatures carried on for several weeks. Maximum care in the rest of the process: racking, bottling, etc to preserve the richness of aromas and intensity of all the small notes.

2nd fermentation and ageing

The second fermentation at 12-13ºC and ageing over the lees took place in the bottle up to the disgorgement.

Tasting notes

Golden yellow with lemmon green hues. On the nose it shows fine, complex and expressive. First it releases bottle ageing notes and a sea water, eucalyptus and white fruit in the background that remind of albariño grape. A toasted bread and almond kernel character pervade. On the mouth it is broad, tasty and fresh. In the aftertaste the typical albariño notes reappear with a pleasant and crispy aftertaste.

Food pairing

Ideal serving temperature between 8ºC and 10ºC. (when the blue boat picture appears on the backlabel) A marvellous companion to fish and seafood dishes, such as scallops or oysters.



Painstaking harvesting by hand in crates of the clusters of Albariño grapes at Val do Salnés, straight from the vineyard to the winery.


Cluster selection

Here in the winery, manual selection of the grapes on the sorting tables and classification of the very best grapes to be processed.



In stainless steel vats and in contact with the lees to give the wine longevity and volume.


Traditional Method

Second fermentation in the bottle, thanks to the yeasts and natural sugar. The carbon dioxide that is generated inside the bottle will become its fine bubble.


Aging time

One year in contact with the yeasts inside the bottle.



Once the aging has finished, the neck of the bottle freezes, and it is cut to remove all the yeast that remain inside. Afterwards, the expedition liquor is added to complete the Sparkling wine.


Harvest 2017

Mar de Frades

Harvest 2017 Mar de Frades

Tiradito de Salmón

Mar de Frades

Tiradito de Salmón Mar de Frades