Montserrat & Penedes Winery Private Day Trip with Cava Tasting
Enjoy a private day trip from Barcelona to Montserrat and Codorníu Cava Cellars, combining mountain heritage with Catalonia’s iconic sparkling wine tradition. Be picke...
Profile
Structure
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 above is our own.
In the glass
Aroma: tropical fruit, balsamic, chamomile, English cream
Palate: creamy, unctuous, fresh, candied chestnut
A barrel-fermented 100% Xarel·lo Cava: complex, tropical and balsamic on the nose, creamy and unctuous but fresh on the palate, with a candied-chestnut finish.
What it pairs with
- Roast chicken The producer suggests white meat and poultry.More wines for chicken and white meat →
- Fish in sauce Creamy texture matches rich sauces.More wines for fish →
- Mushroom dishes Chestnut and balsamic notes echo earthy flavours.More wines for mushrooms and truffles →
How to serve Albert de Vilarnau Barrel Fermented
Allow 10 minutes from open to pour.
- Open the bottle. Chill and open.
- Serve at 6-8C. Vilarnau recommends serving at 6 to 8C.
- Glassware. A white-wine glass shows the creamy, nutty character.
- Pair with the food. Roast chicken, Fish in sauce, Mushroom dishes. The producer suggests white meat, poultry, fish in sauce and mushrooms.
History
This Albert de Vilarnau is 100% Xarel·lo; half the blend spends six months in new chestnut barrels before the final blend is aged for more than 42 months.
Facts
- Producer
- Vilarnau · visiting guide
- Grapes
- Xarel·lo (100%)
- Classification
- DO Cava
- Oak
- Half the blend ages six months in new chestnut barrels; the final blend is aged over 42 months
Frequently asked about Albert de Vilarnau Barrel Fermented
What does Albert de Vilarnau Barrel Fermented taste like?
On the nose, tropical fruit, balsamic, chamomile, English cream. On the palate, creamy, unctuous, fresh, candied chestnut. A barrel-fermented 100% Xarel·lo Cava: complex, tropical and balsamic on the nose, creamy and unctuous but fresh on the palate, with a candied-chestnut finish.
When should I drink Albert de Vilarnau Barrel Fermented?
Vilarnau gives no drinking window; it recommends serving at 6 to 8C with white meats, poultry, fish in sauce or mushroom dishes.
What food pairs with Albert de Vilarnau Barrel Fermented?
Roast chicken is the first match to try, with Fish in sauce and Mushroom dishes close behind. The producer suggests white meat and poultry.
What grapes are in Albert de Vilarnau Barrel Fermented?
It is 100% Xarel·lo, according to the producer.
Tags
Taste it where it is made: tours and tastings in Penedes
Exclusive Champagne & Chocolate Getaway - with excellent lunch
Escape the city's bustle and enjoy a relaxed day exploring Cava & Chocolate, a cherished local tradition just 45 minutes from Barcelona in the Penedès wine region. Upo...
Montserrat and winery private daytrip from Barcelona
Montserrat & Wine tours offer a spiritual experience combined with a Catalan lunch and a private visit and tasting at a vineyard in the Penedès wine region. Enjoy Goth...