Mont-Ferrant La Senyora Brut Nature
Wonderful maturity
Made from evolved base wines, Mont-Ferrant La Senyora Brut Nature is a cava with good structure and plenty of personality, ideal to enjoy with a variety of appetisers and fish rice dishes. Bubbles with fullness, balance and maturity.
General information
Mont-Ferrant La Senyora adds a touch of chardonnay (5%) to the classic cava recipe (macabeo, xarel.lo and parellada). It is made as a Brut Nature (without added sugar) from evolved base wines, with good structure.Caves Mont-Ferrant was one of the pioneering wineries in the production of cava. Founded in 1865 in Blanes (Girona) by Agustí Vilaret, a pioneer who embarked on the project of producing in the style of the Champagne region. Vilaret bought the Mas Ferrant farmhouse, planted vineyards, built a winery and launched the first Mont-Ferrant with the 1872 vintage. Currently, the winery belongs to the Raventós Codorníu group.
Mont-Ferrant La Senyora Brut Nature (D.O. Cava) goes perfectly with Iberian ham, foie, fish rice dishes and appetisers.
CATA's notes
This cava, which is just at the right point of taste maturity, gives off aromas of citrus peel, tree bark and dried herbs (rosemary, thyme, etc.). The foam and bubbles, which merge into a whole as the wine evolves, give off a faint, very delicate wisp of smoke.
General features
General information
Mont-Ferrant La Senyora adds a touch of chardonnay (5%) to the classic cava recipe (macabeo, xarel.lo and parellada). It is made as a Brut Nature (without added sugar) from evolved base wines, with good structure.Caves Mont-Ferrant was one of the pioneering wineries in the production of cava. Founded in 1865 in Blanes (Girona) by Agustí Vilaret, a pioneer who embarked on the project of producing in the style of the Champagne region. Vilaret bought the Mas Ferrant farmhouse, planted vineyards, built a winery and launched the first Mont-Ferrant with the 1872 vintage. Currently, the winery belongs to the Raventós Codorníu group.
Mont-Ferrant La Senyora Brut Nature (D.O. Cava) goes perfectly with Iberian ham, foie, fish rice dishes and appetisers.
