Mestres Visol 2016

Cava Gran Reserva Brut Nature. 20% Macabeo, 60% Xarel.lo, 20% Parellada from 50-year-old vines. The base wine is fermented and aged in chestnut barrels for six months. 60-month secondary fermentation in the bottle. The bottles are capped with natural cork for this secondary fermentation. Manual dégorgement. No liqueur d'expédition. Under 3 grammes residual sugar.

Visol was the first sparkling wine in Spain to be bottled as a 'Brut Nature', without sugars added after the secondary fermentation. Visol also means 'only wine'.

Very fine bubbles. An elegant Cava, with great aromatic richness. Dried fruit, balsam, toast, nuts, a remarkable salinity, ... Broad and structured in the mouth, with nicely integrated bubbles and acidity.

Pairs with many things, every dish on the menu.