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Brut Nature

Albariño. Val do Salnés.
Designation of Origin Rías Baixas

Brut Nature


The first Sparking wine produced with 100% Albariño grapes using the traditional méthode champenoise. Surprising saline character coming from its fine elegant bubbles.

Brut Nature
Brut Nature

Brut Nature


The first Sparking wine produced with 100% Albariño grapes using the traditional méthode champenoise. Surprising saline character coming from its fine elegant bubbles.

Harvest

Approximately ten days before the general harvest, clusters are cut from those plots which have been monitored and are considered to be the best for sparkling wine production. The grapes were hand-harvested and taken to the winery in small crates from which the clusters are manually selected.

Production

Highly intense work at the selection tables and transferring the grapes to the press where the bleeding of 40% of the must takes place. Next, controlled 15º fermentation takes place. Close attention is paid to the rest of the process: racking, bottling, etc., to preserve to the maximum its aromatic richness and the intensity of the nuances.

2nd fermentation and ageing

In-bottle fermentation at 12º-13º C and ageing with the lees until the disgorging process where the lees are removed and the bottles topped up with sparkling wine.

Tasting notes

Golden yellow lemon colour. Fine, complex and expressive in the nose. At first, features of the bottle-ageing and a background aroma of sea water, eucalyptus and white fruits with a deep memory of Albariño. Background of toasted bread and almond husks. Full, tasty, creamy and fresh in the mouth. The hues reminding us of the grape variety reappear with a pleasant fresh finish in the mouth.

Food pairing

Ideal serving temperature between 8º and 10º C (the blue galleon will appear on the rear label). Pairs wonderfully with simple white fish, lobster and seafood dishes.

1

Harvest

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

2

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.

3

Fermentation

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

4

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.

5

Aging time

One year in contact with the yeasts inside the bottle.

6

Disgorge

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.

Videotasting

Harvest 2017

Mar de Frades

Harvest 2017 Mar de Frades

Tiradito de Salmón

Mar de Frades

Tiradito de Salmón Mar de Frades