In the glass
Aroma: white blossom, lemon zest, lees toast, fresh almond
Palate: saline minerality, creamy soft mousse, fine bead, elegant finish
Indigenous-trio Brut Nature fermented at the lower 3.75 atmospheres (vs Cava's standard 5 atm), giving a softer, gentler mousse. 42 months on lees; white blossom, lemon zest and fresh almond.
What it pairs with
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Suquet de peix
Find suquet de peix on TableJourney →
Soft mousse and saline drive partner Catalan saffron fish stew; bright acidity refreshes. -
Grilled langoustines
Creamy soft mousse mirrors langoustine sweetness; lower pressure gives gentle delivery. -
Aged Manchego
Lees-toast and almond complexity match aged sheep's-milk cheese. -
Sea bass crudo
Crystalline acidity and lower pressure lift delicate raw white fish.
History
Bayanus 3.75 takes its name from the lower 3.75 atmospheres bottle pressure (vs Cava's standard 5 atmospheres), creating a softer, gentler mousse intended for food pairing. 42 months on lees from the indigenous trio.
- 2005 — First Bayanus 3.75 vintage with the lower-pressure traditional method
Facts
- Producer
- Celler Kripta
- Grapes
- Xarel-lo (50%), Macabeo (25%), Parellada (25%)
- Classification
- Corpinnat
- Oak
- Stainless steel; minimum 42 months on lees in bottle, fermented at lower 3.75 atmospheres pressure
- ABV
- 12.0%
- Price
- EUR 22 to 35 at retail
- Drinking window
- 1-8 from vintage
- First vintage
- 2005
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Bayanus 3.75 Brut Nature
What does Bayanus 3.75 taste like?
White blossom, lemon zest, lees toast and fresh almond on the nose; saline minerality, a creamy soft mousse, fine bead and elegant finish on the palate. Medium-bodied with high acidity and a long elegant finish.
When should I drink Bayanus 3.75?
Drink between 1 and 8 years from vintage. The 42-month lees ageing delivers good autolytic depth; the lower pressure gives a gentler mousse that softens with time.
What grapes are in Bayanus 3.75?
The three indigenous Cava varieties: 50 percent Xarel-lo, 25 percent Macabeo and 25 percent Parellada. Brut Nature fermented at 3.75 atmospheres pressure; 42 months on lees.
What food pairs with Bayanus 3.75?
Suquet de peix, grilled langoustines, aged Manchego and sea bass crudo. The lower-pressure soft mousse pairs gently with delicate seafood and aged cheeses.