Cava Benito Escudero “Brut Nature”
Perseverance against adversity
The grapes come from the property owned vineyards in the municipality of Grávalos, south of Monte Yerga at the foothills of the “Cordillera Ibérica” at an altitude between 700–800 meters above sea level. A remarkably high located area where you obtain fresh wines with little alcohol content and with very fine and elegant aromas.
The Viura grape is harvested during the two first weeks of October. The collection of the grapes is done manually, selecting the grapes, preventing any deteriorated grapes from reaching the press or not complying with the quality required to elaborate our cavas.
The free-run juice, obtained after a mild pressing, will be destined for the elaboration of our cavas. The first fermentation of the must takes place in stainless steel tanks at a low temperature around 14ºC.
At the beginning of spring, when the wine is cleaned by precipitation, the second fermentation is done inside the bottle, remaining there to age for at least 36 months.
Lemon yellow colour with steely reflections. Fine bubble forming a small, slowly evolving rosary.
Fruity aromas where the apple predominates, pleasant in the mouth with a slight acidity and a well-integrated bubble.
Hot and cold starters, oisters, game, fresh foie gras and caviar. Goes very well with most dishes provided that there are no condiments as very strong paprika powder.