Mas Macia, Cava Brut Nature Reserva NV


  • Type:


  • Grape:

    Xarel Lo, Macabeo, Parellada

  • Country:


  • Grape Blend:

    Xarel Lo 40%, Macabeo 35%, Parellada 25%

  • Region:


  • Vegan:


  • Area:


  • Organic:


  • ABV:


  • Winemaker:

    Maria Casanovas Giro

  • Bottle Size:


In Stock


A deliciously complex, yet elegant, zero dosage Cava. Wood smoke, toast and baked apple on the nose, followed by stone fruit, mineral acidity and finely structured bubbles. Long, savoury and concentrated.

  • Production Notes
  • Producer
  • Critics Reviews

Sourced from 35ha of traditional varieties cultivated on the Can Macia estate, in the Anoia river basin near Odena. Produced using the traditional Cava method, with secondary fermentation in bottle. The wine sees extended maturation (22 months) before disgorgement to enhance the complex, fruity aromas. No dosage is added for this 'Nature' style.

The Can Macia estate in Odena - around 50km north west of Barcelona and just 10km from the foothills of Montserrat - dates back 800 years and still belongs to the same family, of which Jordi Casanovas Bohigas is a direct descendant. He, together with his daughter Maria Casanovas Giro, run the winery and estate. Cava is king here. Mas Macia's first Cava was released in 1936, but much of their production was still sold to other Catalan producers. However, investment in the cellars in 2000 led to renewed emphasis on high quality estate-bottled wines - both sparkling and still. The Can Macia estate has over 35 hectares of vineyard together with forest and wheat fields. The family also have the Can Batllevell estate of 54 hectares in Gelida (half-way between Odena and Barcelona) - where limestone soils and Mediterranean climate lead to early maturing grapes. These estates combined mean that the family have access to Macabeo, Xarel-lo, Parellada, Garnatxa Blanca, Chardonnay, Pinot Noir and Cabernet Sauvignon - with some vines over 50 years old. At 450m altitude the estate is the second highest winery in the region, and at the very limit of Cava production.

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