Can Suriol, Cava Brut Nature
Staff Pick
Organic

Can Suriol, Cava Brut Nature - 2018

Item # 46247 750mL

Fresh and creamy on the palate, this Cava is an ideal combination of vivacity, fruitiness and a more serious chalky mineral. A fine bead makes for an elegant partner alongside a spicy tuna canapé.

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Color
White
Vintage
2018
Country
Spain
Region
Penedès
Producer
Not Applicable
Grape Variety
Macabeo
Parellada
Xarel-lo
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Production Methods

Organic

Organic

Practicing Organic

Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard.

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Staff Pick Notes

Can Suriol is a jewel of a find. They make classic estate cava in the village of Grabuac in the Penedès DO. This brut nature is deliciously satisfying with a little more complexity than you might expect. The palate is tangy and minerally with notes of ripe quince, kumquat, and star apple. Brut nature denotes no dossage added, but this wine is balanced well between tart fruit and savoriness. Can Suriol is a family-owned and operated estate in the Castell de Grabuac that has roots going back to the sixteenth century. They have farmed organically since the nineties and use renewable energy sources, including solar power, as much as possible. Pick this bottle up when you need that crisp satisfaction that only bubbles can provide. Pair with paella de mariscos.

- TD

Glossary

Spain

Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the most stringent requirements) red Crianzas must be aged a minimum of two years; Reservas, at least three...

Read more about Spain

Cava

Dry, delicious Cava is an excellent Champagne alternative. The best examples are aged on the lees (the spent yeast cells used in fermentation) and show complexity to rival that of the best Champagnes.

Xarel-lo

Growing primarily in the northeastern region of Catalonia, Xarel-lo is most famous for its role in the production of the Spanish sparkling wine known as Cava (along with Macabeo and Parellada). Xarel-lo is occasionally bottled on its own as a deliciously crisp still wine, frequently filled with notes of stone fruits and herbs.

Parellada

Along with Macabeo and Xarel-lo, this is one of the three grapes that make up the traditional Cava blend. Occasionally blended with better-known varieties (e.g. Sauvignon Blanc) in delightful still whites, Parellada yields light and firmly acidic wines with pleasing floral aromas.

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