In the glass
Aroma: green apple, citrus blossom, almond, fresh bread
Palate: lemon, saline, fine bubbles, creamy mid-palate
Indigenous-trio Brut Nature Reserva named for Pere Ventura's daughter. Crisp green apple, citrus blossom and almond aromatics on a light, saline frame; 18 months on lees.
What it pairs with
-
Pa amb tomaquet
Find pa amb tomaquet on TableJourney →
Catalan tomato-bread aperitif; the wine's saline drive lifts olive oil and tomato. -
Bunyols de bacalla
Find bunyols de bacalla on TableJourney →
Salt-cod fritters benefit from the bright citrus drive cutting fryer oil. -
Steamed mussels
Saline minerality and bubbles refresh the briny broth. -
Goat cheese on toast
Almond aromatics and bright acidity partner soft goat's milk.
History
Brut Nature Reserva from the indigenous trio, named for Pere Ventura's daughter Maria del Mar. The cuvee sits between the entry tier and Tresor flagship, focused on freshness with 18 months on lees.
- 2008 — Maria del Mar Brut Nature Reserva launched as the family-name mid-tier
Facts
- Producer
- Pere Ventura
- Grapes
- Xarel-lo (50%), Macabeo (30%), Parellada (20%)
- Classification
- DO Cava Reserva
- Oak
- Stainless steel; minimum 18 months on lees in bottle
- ABV
- 11.5%
- Price
- EUR 14 to 22 at retail
- Drinking window
- 0-5 from disgorgement
- First vintage
- 2008
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Maria del Mar Brut Nature Reserva
What does Maria del Mar Brut Nature taste like?
Green apple, citrus blossom, almond and fresh bread on the nose; lemon, saline, fine bubbles and a creamy mid-palate on the palate. Light-bodied with high acidity and a medium clean finish.
When should I drink Maria del Mar?
Drink within 0 to 5 years of disgorgement. Built for freshness; the Brut Nature dry edge holds well in cellar conditions for several years.
What grapes are in Maria del Mar?
The three indigenous Cava varieties: 50 percent Xarel-lo, 30 percent Macabeo and 20 percent Parellada. Brut Nature Reserva aged 18 months on lees.
What food pairs with Maria del Mar?
Pa amb tomaquet, bunyols de bacalla, steamed mussels and goat cheese on toast. The Brut Nature dry edge and saline drive handle the Catalan aperitivo repertoire.