Parxet Brut Nature Eco

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The flagship cava of the house.

Xevi Carbonell
Parxet Oenologist
Ideal to accompany seafood, Iberian cured meats and cheeses.

Very pale color with green reflections. green reflections, very fine and persistent bubbles with a tendency to form a crown. 


Delicate nose with aromas of white fruit and citrus and citrus aromas.


Fresh on the palate, balanced and very dry without being aggressive. aggressive.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin

Macabeo, Parellada, Xarel·lo





Suitable for vegans
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The Winery

The first bottles of Parxet Cava were launched in 1920, made using the méthode champenoise in the very same place that wines have been made since the 18th Century.  Parxet is now a leading winery in the production of artisanal cavas, the largest producer in the D.O. Alella (in the province of Barcelona). It celebrated its first centenary as an icon of tradition and quality, as well as being recognised as a pioneer in the production of cavas using the Pansa Blanca grape variety.

Elaboration - Vinification

The grapes were harvested by hand from August 5 to September 24. 

Vinification: Pressing of the whole grapes and fermentation at a controlled temperature of 16 °C. Aging between 20 and 30 months.

Vineyard - Viticulture

A selection of vineyard plots of over 20 years old more than 20 years old located near St. Sebastià dels Gorgs, Pla del Penedès, Sant Llorenç d'Hortons and Font-Rubí. 

Short pruned vineyards. Grapes from organic viticulture. Characteristics of the 2020 vintage: Vintage marked by the great pressure of pressure of mildew, which causes a significant significant decrease in production. Year extremely rainy year, both in terms of quantity quantity and number of days. The spring and the and the end of the warm summer led to an the grapes were harvested earlier.

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