Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 1 to 8 years from vintage.
vintage1 yrs8 yrs10 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 in the header is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

Aroma: green apple, lemon zest, fresh almond, white blossom

Palate: saline minerality, creamy mousse, fine bead, Mediterranean herb finish

Indigenous-trio Brut Nature Corpinnat from CCPAE-certified organic vineyards at the 14th-century Can Rossell de la Llena farmhouse in Gelida. 30 months on lees; green apple, lemon zest and fresh almond.

What it pairs with

  • Pa amb tomaquet Find pa amb tomaquet on TableJourney →
    Catalan tomato-bread aperitif; saline drive lifts olive oil and tomato.
  • Iberian ham Find iberian ham on TableJourney →
    The wine's almond register echoes Bellota-aged ham; bright acidity refreshes.
  • Grilled white fish
    Saline minerality matches grilled fish with herbs and citrus.
  • Aged Manchego
    Lees-toast almond complexity matches aged sheep's-milk cheese.

History

Celler Viader founded in 2009 by Eduard Viader at 21, then a young agronomist. In 2016 the family acquired the 14th-century Can Rossell de la Llena farmhouse in Gelida with attached 19th-century cellar. Original Muscandia brand rebranded to Viader; left DO Cava in December 2024 and joined Corpinnat as the 14th member-winery in early 2025. Annual production around 50,000 bottles.

  1. 2009: Celler Viader founded by Eduard Viader
  2. 2016: Acquired the 14th-century Can Rossell de la Llena farmhouse
  3. 2024: Left DO Cava in December
  4. 2025: Joined Corpinnat as the 14th member-winery

Facts

Producer
Celler Viader · visiting guide
Grapes
Xarel-lo (50%), Macabeo (30%), Parellada (20%)
Classification
Corpinnat
Oak
Stainless steel; minimum 30 months on lees in bottle
ABV
11.5%
Price
EUR 18 to 28 at retail
Drinking window
1-8 from vintage
First vintage
2009
Organic
CCPAE
Vegan
Yes (no animal-derived fining)

Frequently asked about Viader Brut Nature

What does Viader Brut Nature taste like?

Green apple, lemon zest, fresh almond and white blossom on the nose; saline minerality, creamy mousse, fine bead and a Mediterranean herb finish on the palate. Medium-bodied with high acidity and a long elegant finish.

When should I drink Viader Brut Nature?

Drink between 1 and 8 years from vintage. The 30-month lees ageing delivers good autolytic depth; the Brut Nature dry edge holds well.

What grapes are in Viader Brut Nature?

The three indigenous Cava varieties from CCPAE-certified organic vineyards at the 14th-century Can Rossell de la Llena farmhouse: 50 percent Xarel-lo, 30 percent Macabeo and 20 percent Parellada. Brut Nature aged 30 months on lees.

What food pairs with Viader Brut Nature?

Pa amb tomaquet, Iberian ham, grilled white fish and aged Manchego. The Brut Nature dry edge handles the Catalan tapas repertoire cleanly.

Tags

dry hidden gem high acid macabeo medium body medium term mood elegant mood refreshing occasion aperitivo occasion dinner party old world organic pairs with aged cheese pairs with aperitif pairs with charcuterie pairs with shellfish pairs with white fish parellada price trade up sparkling traditional vegan xarel lo

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