In the glass
Aroma: white blossom, lemon, green apple, fresh almond
Palate: citrus, creamy mousse, fine bead, clean herb finish
Indigenous-trio Extra Brut Corpinnat (under 6 g/L sugar) aged 24 months on lees from CCPAE-certified organic vineyards. Crisp white blossom, lemon and green apple with fresh almond on a clean palate.
What it pairs with
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Pa amb tomaquet
Find pa amb tomaquet on TableJourney →
Catalan tomato-bread aperitif; saline drive lifts olive oil and tomato. -
Patatas bravas
Find patatas bravas on TableJourney →
Crisp acidity cuts spicy aioli; bubbles refresh between bites. -
Grilled prawns
Bright citrus and saline minerality match charcoal-grilled shellfish. -
Goat cheese on toast
Almond aromatics and bright acidity partner soft goat's milk.
History
Extra Brut is Viader's volume tier, with slightly higher dosage than the Brut Nature flagship. 24 months on lees from CCPAE-certified organic vineyards at the Can Rossell de la Llena farmhouse.
- 2012 — Viader Extra Brut launched as the volume tier
- 2025 — Joined Corpinnat with the rest of the Viader range
Facts
- Producer
- Celler Viader
- Grapes
- Xarel-lo (55%), Macabeo (30%), Parellada (15%)
- Classification
- Corpinnat
- Oak
- Stainless steel; minimum 24 months on lees in bottle
- ABV
- 11.5%
- Price
- EUR 16 to 24 at retail
- Drinking window
- 0-5 from disgorgement
- First vintage
- 2012
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Viader Extra Brut
What does Viader Extra Brut taste like?
White blossom, lemon, green apple and fresh almond on the nose; citrus, creamy mousse, fine bead and a clean herb finish on the palate. Light-bodied with high acidity and a medium clean finish.
When should I drink Viader Extra Brut?
Drink within 0 to 5 years of disgorgement. Built for freshness; serve well chilled at 6 to 8 degrees Celsius.
What grapes are in Viader Extra Brut?
The three indigenous Cava varieties from CCPAE-certified organic vineyards: 55 percent Xarel-lo, 30 percent Macabeo and 15 percent Parellada. Extra Brut aged 24 months on lees.
What food pairs with Viader Extra Brut?
Pa amb tomaquet, patatas bravas, grilled prawns and goat cheese on toast. The Extra Brut dry edge handles the Catalan tapas repertoire cleanly.