Cava Albert de Vilarnau Fermentado en Barrica
A cava with a unique personality and limited production
Cava Albert de Vilarnau Fermentado en Barrica is an exclusive sparkling wine, produced in limited bottles, and stands out for its unusual production method. The highest-end cava from Vilarnau, the Catalan winery of the González Byass Group.
Consumption features
Serving temperature
General features
Type of wine
Region
Grape variety
30% Macabeo, 50% Chardonnay, 20% Parellada
Barrel aging time
More than 36 months on lees
Capacity (cl)
75
Alcohol content (% vol.)
12
General Information
For the design of Cava Albert de Vilarnau Fermented in Barrel, the winery from Sant Sadurní d’Anoia, a reference of the D.O. Cava, selected from its vineyards the best chardonnay, parellada, and macabeo grapes. These were vinified separately, with the fermentation in French oak barrels providing the differential touch to the French-origin variety for 6 months. This process and the subsequent long aging of the final blend in the bottle, for at least 36 months, endowed the sparkling wine with great richness of nuances and flavor. Precisely this complexity it exhibits and its body make Albert de Vilarnau Fermented in Barrel the ideal cava to pair with smoked fish, pumpkin cream, foie, and all kinds of cheeses, especially blue ones.
The winemakers of Vilarnau Damiá Deàs and Eva Plazas display all their wisdom and expertise in crafting the most exclusive line of cavas from the winery, of which Albert de Vilarnau Fermented in Barrel is a part. The sparkling wines created under this label are the result of the balanced fusion of tradition, avant-garde, and organic viticulture. The successful pursuit of maximum elegance and the perfect integration of wood in a signature cava, handcrafted and of extremely limited production.
Tasting notes
Cava Albert de Vilarnau Fermentado en Barrica stands out for all the primary and secondary aromas typical of this type of production, combined with touches of noble woods derived from fermentation in oak barrels. The notes of vanilla and coconut give it a unique and different personality.
The winery
The winery Vilarnau crafted its first cava in 1949 under the guidance of the Cuscó family, using vineyards cultivated since ancient times on the Can petit i Les Planes de Vilarnau estate. This 20-hectare property is located in a privileged setting in the heart of Penedès, the quintessential cava region, with the Montserrat mountains shielding the vines from the cold Pyrenean winds, and just 30 km from the Mediterranean Sea.
Thanks to its consistency, Vilarnau has established itself over the years as a quality cava. In 1982, Vilarnau became part of the prestigious González Byass group, and a new winery was built on the estate, inaugurated in 2005—a beautiful building integrated into the Mediterranean landscape, with interiors designed by Antonio Miró. Vilarnau has traditionally been a winery with very limited production, which has recently been expanded to make its mark on the international market.
In its vineyards, they cultivate both local and international varieties: chardonnay, pinot noir, macabeo, xarello, parellada, and trepat, applying integrated and sustainable viticulture. In addition to cavas, Vilarnau also produces still wines.