In the glass
Aroma: yellow apple, toasted bread, almond, saline
Palate: citrus, fine persistent bubble, creamy lees, long mineral close
Long-lees Gran Reserva Cava from organic Bolet. Indigenous-trio plus Chardonnay traditional-method sparkling.
What it pairs with
-
Fresh oysters
Saline shellfish and long-lees Gran Reserva Cava lock together. -
Iberian ham
Find iberian ham on TableJourney →
Salt-cured pork and saline-lift Cava are a classic Catalan match. -
Catalan tapas array
Find catalan tapas array on TableJourney →
Crisp Gran Reserva is built for a tapas spread. -
Sea bass crudo
Raw fish and long-lees Cava share fine texture.
History
Long-lees Gran Reserva Cava from organic Bolet.
- 1995 — First Bolet Gran Reserva release
Facts
- Producer
- Bolet
- Grapes
- Macabeo, Xarel-lo, Parellada, Chardonnay
- Classification
- DO Cava
- Oak
- Traditional method, on lees minimum 30 months
- ABV
- 11.5%
- Price
- EUR 15 to 22 at retail
- Drinking window
- 2-7 from disgorgement
- First vintage
- 1995
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Bolet Gran Reserva
What does Bolet Gran Reserva taste like?
Yellow apple, toasted bread, almond and saline on the nose; citrus, fine persistent bubble, creamy lees and a long mineral close on the palate. Medium-bodied with high acidity.
When should I drink Bolet Gran Reserva?
Drink 2 to 7 years from disgorgement. Long-lees ageing rewards short cellar age.
Is Bolet Gran Reserva vegan?
Yes. Bolet uses vegan fining.
What food pairs with Bolet Gran Reserva?
Fresh oysters and Iberian ham are canonical pairings. Catalan tapas array and sea bass crudo are equally strong.
What grapes are in Bolet Gran Reserva?
Macabeo, Xarel-lo, Parellada and Chardonnay blend from organic estate vineyards.