Profile

Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 2 to 12 years from vintage.

vintage2 yrs12 yrs14 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

Aroma: wild herb, stone fruit, lees toast, honeyed almond

Palate: saline minerality, creamy autolytic, long bead, elegant herb finish

Xarel-lo-led Brut Nature Corpinnat aged 60 months on lees from biodynamic-trial vineyards at Finca Nadal de la Boadella. Wild herb, stone fruit and honeyed almond over saline minerality.

What it pairs with

With cheese

Garrotxa Our pick Four years or more on the lees give these Xarel·lo-led Corpinnat Brut Nature wines a savoury, lees-rich depth that meets Garrotxa's buttery paste and damp-cellar rind, while high acidity and a fine bead refresh the goat's milk. Formatge serrat Our pick Five years or more on the lees give these zero-dosage Corpinnat wines a savoury, autolytic depth that suits a mature pressed cheese, while the bone-dry palate, high acidity and fine bead cut the fat of a serrat.

History

Salvatge is Nadal's Xarel-lo-led long-lees Brut Nature, 60 months on lees from biodynamic-trial plots at the Finca Nadal de la Boadella estate. The name (Catalan for wild) reflects the cuvee's unfiltered, expressive character.

  1. 2005First Salvatge Brut Nature vintage
  2. 2019Nadal founding member of Corpinnat

Facts

Producer
Nadal · visiting guide
Grapes
Xarel-lo (60%), Macabeo (25%), Parellada (15%)
Classification
Corpinnat
Oak
Stainless steel; minimum 60 months on lees in bottle
ABV
12.0%
Price
EUR 28 to 42 at retail
Drinking window
2-12 from vintage
First vintage
2005
Biodynamic
Biodynamic Practicing
Organic
CCPAE
Vegan
Yes (no animal-derived fining)

Frequently asked about Salvatge Brut Nature

What does Nadal Salvatge taste like?

Wild herb, stone fruit, lees toast and honeyed almond on the nose; saline minerality, creamy autolytic notes, a long bead and an elegant herb finish on the palate. Medium-bodied with high acidity and a long savoury finish.

When should I drink Salvatge?

Drink between 2 and 12 years from vintage. The 60-month lees ageing has developed substantial autolytic depth; cellaring deepens the tertiary register.

What grapes are in Salvatge?

The three indigenous Cava varieties from biodynamic-trial plots at Finca Nadal de la Boadella, Xarel-lo-led: 60 percent Xarel-lo, 25 percent Macabeo and 15 percent Parellada.

What food pairs with Salvatge?

Aged Iberian ham, suquet de peix, aged Manchego and wild mushroom risotto. The Brut Nature dry edge and 60-month lees depth reward serious Catalan and Iberian savoury cooking.

Tags

biodynamic dry high acid macabeo medium body medium term mood elegant mood savoury occasion cellar occasion dinner party occasion special old world organic pairs with aged cheese pairs with charcuterie pairs with mushroom pairs with shellfish parellada price trade up sparkling traditional vegan xarel lo

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