In the glass
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
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Aged Iberian ham
Find aged iberian ham on TableJourney →
Long-lees Brut Nature with honeyed-nut depth echoes Bellota-aged ham's complex finish. -
Suquet de peix
Find suquet de peix on TableJourney →
Saffron fish stew partners the wine's saline drive and Mediterranean herb register. -
Aged Manchego
Lees-toast almond complexity matches aged sheep's-milk cheese rinds. -
Wild mushroom risotto
Saline drive and 60-month autolytic depth match earthy mushrooms.
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.
- 2005 — First Salvatge Brut Nature vintage
- 2019 — Nadal founding member of Corpinnat
Facts
- Producer
- Nadal
- 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.