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Cava Bach Brut Nature is characterised by the balance between the traditional varieties used in the D.O Cava, the Macabeo, Xarel·lo and Parellada grapes. After being aged in the cellar for 9 months, this Brut Nature is notable for its fantastic aromas.
Consumption features
Serving temperature
General features
General Information
Cava Bach Brut Nature is a superb sparkling wine made using the traditional method from a blend of the usual native varieties: Macabeo, Xarel·lo and Parellada. These grapes mainly come from the part of the D.O. Cava with the most Mediterranean climate where these local varieties express all their properties.
The winery plans in detail the optimum moment for harvesting each of the varieties. After being carefully transported to the facilities, the grapes were destemmed and pressed to obtain the musts. Following fermentation, the wines were blended and bottled together with the liqueur de tirage. The second fermentation took place in underground cellars for at least 9 months, after which remuage and disgorgement were carried out. The result is a Cava that will captivate you with its delicate fizz and balanced acidity.
Back in 1929 the Bach brothers fulfilled their dream of making unique wines in a unique spot when they established the winery Masía Bach. Many years have gone by since then, but their initial enthusiasm remains the same. Today the firm produces original, different wines and Cavas of excellent quality.
Cava Bach Brut Nature, made under the D.O. Cava, makes an ideal aperitif and is also great with nuts, savoury pies, all kinds of canapés, hors d’oeuvres, cold cuts, grilled fish and seafood.
Tasting notes
Pale yellow colour. Fine, well-integrated bubbles.
Primary aromas characteristic of the varieties used (apple, citrus fruits, almond blossom) enhanced by aromas from ageing, such as honey and toasted bread.
Fine bubbles and balanced acidity on the palate.
The winery
In 1915, the brothers Bach i Escopet, Pere and Ramón, moved to Sant Esteve Sesrovires from Barcelona and acquired an 18th-century estate called Can Estrada. Thanks to the profits obtained from the cotton trade, the brothers were able to invest in setting up the winery, which gradually grew with the purchase of new estates, reaching a total area of 365 hectares. The 1920 harvest, based on Xarello and Macabeo, marked the debut of Bach.
The Spanish Civil War disrupted part of the splendor achieved by Bach in the 1920s and had tragic consequences for the family: Ramón died, and his brother Pere, although he survived the conflict, was deeply affected by its memory. A few years later, in 1942, he decided to sell the estate. In the following years, Bach had several owners until, in 1975, the Raventós family acquired the estate and integrated Bach into their group of wineries.