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A bone dry Cava that's a perfect guest at brunch.
Cellers Can Suriol’s Brut Nature is roughly 40% Xarel-lo, 40% Macabeu and 20% Parellada, held for at least 15 months on lees prior to release.
The fruit comes entirely from vineyards around the winery, which are bio-dynamically managed under the watchful eye of Assis Suriol. Each bottle is marked with its exact disgorgement date, dosage and varietal composition: the sort of transparency of process that makes people so excited about the great Grower Champagnes. Here it marks the respect for site and soil that makes Suriol’s wines so unique.
This is a bone dry and amazingly good value sparkling: vibrant acidity, finely beaded and full of complex notes of hazelnuts, honey and dried citrus peel. There's enough freshness to make this a brilliant aperitif, but it truly comes into its own as a food wine, with enough texture and weight to do wonders with grains, tartares, smoked fish… The perfect brunch companion.