In the glass
Aroma: honeyed nut, blossom, lees toast, wild herb
Palate: saline minerality, creamy long bead, intense autolytic, elegant finish
Xarel-lo-led indigenous trio Brut Nature aged 84 months on lees. Honeyed nuts, blossom and wild-herb aromatics over saline minerality from the organic Heretat Can Llopart estate.
What it pairs with
-
Aged Iberian ham
Find aged iberian ham on TableJourney →
Long-lees Brut Nature with honeyed-nut depth echoes Bellota-aged ham's complex salty-sweet finish. -
Truffled risotto
84-month lees depth and herb register match white truffle and Parmigiano. -
Aged Idiazabal
Smoky Basque sheep's-milk cheese partners the wine's lees-toast almond depth. -
Wild mushroom paella
Find wild mushroom paella on TableJourney →
Saline drive and dried-fruit lees register match earthy mushroom rice.
History
Ex-Vite is Llopart's long-aged Xarel-lo-led Brut Nature, showcasing the indigenous spine with 84 months on lees. The wine sits between Leopardi (42 months) and Original 1887 (60-plus months) in the brand's hierarchy.
- 2010 — First Ex-Vite Brut Nature vintage
Facts
- Producer
- Llopart
- Grapes
- Xarel-lo (60%), Macabeo (20%), Parellada (20%)
- Classification
- Corpinnat
- Oak
- Stainless steel; minimum 84 months on lees in bottle
- ABV
- 12.0%
- Price
- EUR 35 to 55 at retail
- Drinking window
- 3-15 from vintage
- First vintage
- 2010
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Ex-Vite Brut Nature
What does Llopart Ex-Vite taste like?
Honeyed nut, blossom, lees toast and wild herb on the nose; saline minerality, a creamy long bead, intense autolytic notes and an elegant finish on the palate. Medium-bodied with high acidity and a long savoury finish.
When should I drink Ex-Vite?
Drink between 3 and 15 years from vintage. The 84-month lees ageing has developed substantial autolytic depth; cellaring deepens the tertiary honeyed-nut register.
What grapes are in Ex-Vite?
The three indigenous Cava varieties from the organic Heretat Can Llopart estate, Xarel-lo-led: 60 percent Xarel-lo, 20 percent Macabeo and 20 percent Parellada. Brut Nature aged 84 months on lees.
What food pairs with Ex-Vite?
Aged Iberian ham, truffled risotto, aged Idiazabal and wild mushroom paella. The long-lees savoury depth rewards serious savoury cooking with umami.