Raimat Brut Nature Chardonnay Xarel·lo is a fresh, complex and full-bodied organic cava. It displays the aromas of ripe fruit and citrus associated with a blend of the two varieties. This cava, with no added sugar, reflects the perfect balance between tradition, innovation and sustainability, the foundations of Raimat. Its vitality makes it the perfect accompaniment to appetizers and delicately flavoured meat or fish dishes, and even fruit-based desserts. Make your occasion sparkle with this organic fizz. Tradition and innovation are reflected in this Cava Raimat Brut Nature Chardonnay-Xarel·lo, an organic cava with a fresh and balanced blend between the renowned Chardonnay continental grape and a classic variety such as the Mediterranean Xarel·lo.
Thanks to the proportion of Chardonnay, its fine persistent mousse forms a smooth white crown for which it is readily distinguishable. It has golden hues.
The key characteristic of this cava are its distinct clean aromas: peach and ripe spring fruit overlain with playful citrus notes.
One can almost immediately discern this cava’s vivacity on the palate, tempered by its considerable body.
The history of Raimat goes back to 1914, when Manuel Raventós i Domènech acquired a plot of arid and unfertile land in a unique setting, converting it into what it is today: 2,245 hectares of 100% certified organic vineyards. Raimat is the expression of wines from Lleida, a land renowned for the quality of its fruit, where the continental climate means that the grapes from this estate give intense and flavourful wines. The winery is a pioneer in the use of the latest growing and winemaking technology, making a clear commitment to sustainable viticulture and to respecting the land and the environment.
The different vineplots are harvested separately and the winemaking process is also carried out individually thus guaranteeing the product’s traceability and stability.
The different vineplots are harvested separately and the winemaking process is also carried out individually thus guaranteeing the product’s traceability and stability. By doing so we can monitor the behaviour of each vineyard further expertise concerning each of the microclimates and landscapes. Each batch of base wine which will make up the final blend must undergo different treatments during the fermentations: different temperatures, fermentations these are fresh base wines which tend to maintain their lively characteristics for a long time. This feature is essentially due to the continental climate they are cultivated in.
The climate and soils of the vineyards that are involved in making this wine are what fundamentally define this product: poor soils and extreme temperatures during the grape ripening cycle.
The climate and soils of the vineyards that are involved in making this wine are what fundamentally define this product: poor soils and extreme temperatures during the grape ripening cycle (cool at night and hot during the day). Usually our estate’s vineyards are the first to be harvested on the Iberian Peninsula. The Chardonnay harvest commences during the first fortnight and is then followed by the Xarel·lo. Our cultivation methods follow integrated production criteria and are especially adapted to making sparkling wines. Chardonnay grapes constitute the primary component, around 70%. This varietal gives the wine its buttery mouthfeel and density. The Xarel·lo adds robustness and helps the wine to evolve more slowly after disgorging.