Cava Brut Nature, without added sugar
Dry - Fine
Located at the junction of the Tarragona and Penedès wine regions, an hour's drive south of Barcelona, Masia Cabellut is owned equally by a Danish couple, Peter and Jurate Johnsen, and the Belgian van Buitenen family. Nico van Buitenen and his two daughters, Ella and Anse, manage the natural heritage of the estate (wine, olive oil, honey, almonds, saffron), while the Johnsens manage the renovation of the buildings and their rental for events.
Masia Cabellut has 5 hectares of vineyards, surrounded by 25 hectares of wilderness. Native grape varieties (such as Xarel-lo and Parellada, which are used to make cava) are grown alongside international varieties (Grenache, Merlot, Chardonnay, Sauvignon Blanc, etc.). The estate obtained organic certification in 2021. While waiting for the bodega to be built, the vinification is carried out in a neighbouring certified organic estate, under the guidance of oenologist Anna Baques.
Nansella takes its name from the three ladies of the van Buitenen family: Nancy, Anse and Ella. The Xarel-lo, Parellada and Macabeu grapes that go into the wine come from vines that are over 60 years old, planted on limestone soil in the terraced plots facing west, with less sunshine in the morning. The grapes are harvested by hand. Nansella has rested for 16 months on laths and no expedition liqueur has been added during disgorgement (it is therefore a "0 dosage").
Straw yellow colour, beautiful "chimney" of bubbles.
Green apple, almond paste and brioche notes.
These brioche notes are found on the palate, combined with apple and pear, with a superb minerality.
A festive wine, without a doubt.
Masia Cabellut is the first estate we represent to carry a vegan label.
|Dominant grape variety||Xarel-lo|
|Blend||35% Macabeo - 50% Xarel-lo - 15% Parellada|
|Bottle size||75 cl|
|Aging potential||3-4 years|
|Elevage||16 mois sur lattes|