In the glass
Aroma: green apple, ripe melon, banana, toasted bread
Palate: custard apple, straw, golden eggy richness, clean finish
Indigenous-trio Brut Nature Gran Reserva aged 24 months on lees. Ripe melon, banana and toasted-bread aromatics with full-flavoured custard-apple palate and clean finish.
What it pairs with
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Bacalla a la llauna
Find bacalla a la llauna on TableJourney →
Brut Nature dry edge and saline drive partner Catalan salt cod with paprika and garlic. -
Grilled octopus
Find grilled octopus on TableJourney →
Saline minerality and creamy mousse match pulpo a la gallega's pimenton. -
Roast chicken
Custard-apple body and toasted-bread aromatics handle poultry with herb sauce. -
Aged Manchego
Lees toast and almond complexity match aged sheep's-milk cheese.
History
MVSA is Vallformosa's flagship Brut Nature Gran Reserva from the 19th-century cellar at Vilobi del Penedes. The name marks the family's signature; the wine has won Gold at Concours Mondial de Bruxelles among other accolades.
- 1995 — First MVSA Brut Nature vintage
Facts
- Producer
- Vallformosa
- Grapes
- Macabeo (35%), Parellada (35%), Xarel-lo (30%)
- Classification
- DO Cava Gran Reserva
- Oak
- Stainless steel; minimum 24 months on lees in bottle
- ABV
- 11.5%
- Price
- EUR 14 to 22 at retail
- Drinking window
- 1-7 from disgorgement
- First vintage
- 1995
- Vegan
- Yes (no animal-derived fining)
Frequently asked about MVSA Brut Nature Gran Reserva
What does Vallformosa MVSA taste like?
Green apple, ripe melon, banana and toasted bread on the nose; custard apple, straw, golden eggy richness and clean finish on the palate. Medium-bodied with high acidity and a long, savoury finish.
When should I drink MVSA?
Drink between 1 and 7 years from disgorgement. The 24-month lees ageing has developed full autolytic complexity; the Brut Nature dry edge holds well in cellar conditions.
What grapes are in MVSA?
The three indigenous Cava varieties: 35 percent Macabeo, 35 percent Parellada and 30 percent Xarel-lo. Brut Nature Gran Reserva aged 24 months on lees.
What food pairs with MVSA?
Bacalla a la llauna, grilled octopus, roast chicken and aged Manchego. The Brut Nature dry edge and Gran Reserva lees depth handle serious Catalan savoury cooking.