Profile

Structure

Bodylight
Tanninlow
Acidityhigh
Sweetnessdry
Finishmedium
Oaknone or neutral

Drinking window

Best 0 to 4 years from disgorgement.

disgorgement0 yrs4 yrs8 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 above is our own.

In the glass

Light-bodiedLow tanninHigh acidityDryMedium finish

Aroma: citrus, apple blossom, vanilla, brioche

Palate: crisp apple, pear, biscuity apple crumble, zipping citrus

Indigenous-trio Brut Reserva with the brand's signature trencadis-mosaic label. Crisp apple, pear and apple-crumble register from 15 months on lees; bright zipping citrus finish.

What it pairs with

With cheese

Garrotxa Our pick Dry white Cava, high in acidity and with a fine bead, scrubs Garrotxa's buttery paste from the palate, while its fresh fruit sits easily beside the mild goat's milk and the damp-cellar notes of the grey rind.

History

Vilarnau Brut Reserva is the brand's signature Cava since 1949 in central Sant Sadurni. The trencadis-mosaic label pays homage to Gaudi's Park Guell, reflecting the cellar's Espiells building inaugurated in 2005. Part of Gonzalez Byass since 1982.

  1. 1949Vilarnau founded in central Sant Sadurni d'Anoia
  2. 1982Vilarnau acquired by Gonzalez Byass
  3. 2005Modern Espiells cellar inaugurated with the trencadis facade

Facts

Producer
Vilarnau · visiting guide
Grapes
Macabeo (50%), Parellada (35%), Xarel-lo (15%)
Classification
DO Cava Reserva
Oak
Stainless steel; minimum 15 months on lees in bottle
ABV
11.5%
Price
EUR 12 to 18 at retail
Drinking window
0-4 from disgorgement
First vintage
1949
Organic
CCPAE
Vegan
Yes (no animal-derived fining)

Frequently asked about Brut Reserva

What does Vilarnau Brut Reserva taste like?

Citrus, apple blossom, vanilla and brioche on the nose; crisp apple, pear, biscuity apple-crumble and zipping citrus on the palate. Light-bodied with high acidity and a medium clean finish.

When should I drink Vilarnau Brut Reserva?

Drink within 0 to 4 years of disgorgement. The 15-month lees ageing delivers good biscuit complexity; serve at 6 to 8 degrees Celsius.

What grapes are in Vilarnau Brut Reserva?

The three indigenous Cava varieties: 50 percent Macabeo, 35 percent Parellada and 15 percent Xarel-lo. Aged 15 months on lees as a Brut Reserva.

What food pairs with Vilarnau Brut Reserva?

Croquetas de jamon, patatas bravas, sushi and pulpo a la gallega. The Brut Reserva's biscuity creamy mousse handles fried tapas and seafood equally well.

Tags

drink young dry high acid light body macabeo mood festive mood refreshing occasion aperitivo occasion celebration occasion weeknight old world organic pairs with aperitif pairs with charcuterie pairs with fried food pairs with shellfish pairs with sushi parellada price everyday sparkling traditional value pick vegan xarel lo

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