Mont-Ferrant L'Americano Brut Nature

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Agustí Vilaret founded Mont-Ferrant in 1865. This native of Blanes (Blanes, Girona) was forty-five years old at the time, and had lived for thirty years in the West Indies. He had recently returned to his homeland, not to live on rent, as was the custom among wealthy Americans, but to invest his enthusiasm and talent in the production of champagne. L'Americano de Blanes was the nickname of the founder of Mont-Ferrant.



The bubbles are perfectly integrated and evoke depth aromas.


Critic and smoky flavors as well as a depth and a mineral hint coming from the Chardonnay.


The initial fruitiness derives in a creamy and sweety texture.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin

Chardonnay, Macabeo, Parellada, Xarel·lo





Suitable for vegans

The Winery

Recently arrived from having made his fortune in the Americas, and with his head full of ambitious projects and ideas, Agustí Vilaret founded the Mont-Ferrant winery in 1865.  He purchased Mas Ferrant in the area of Blanes (Girona) with the objective of becoming a Champagne producer; planting vineyards, building a new winery and acquiring the necessary equipment to make the first Mont-Ferrant cava.  Since then, the Mont-Ferrant cavas have stood out, developing a personality marked by profound acidity, a great capacity for ageing and a character that is difficult to forget.

Elaboration - Vinification

In the fermentation and Liqueur d’Expédition we changed the commonly used beetroot sugar for cane sugar, in the manner of the great masters of Champagne.

In addition, the sugar we use is unrefined, to give more authenticity to the product.

Vineyard - Viticulture

Made with organic grapes from local growers.

For this cava, Mont-Ferrant is supplied with organic grapes from local growers.

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