Naveran Cavas

Barcelona - Spain

Cavas Naveran has been founded in 1984, Torrelavit, Barcelona, by Michel Gilliéron, still the current owner. The winery has 100Ha of vineyards, situated in the centre of the region l'alt Penedès. Michel started this family business in his respect for tradition and craftsmanship. In their continuous search for excellence, they also strive for innovation. Cava Naveran is considered in many great restaurants in Barcelona as a reference point.

The soil is rich in clay and limestone. Height also plays a role here. The lower the more sand and limestone, the higher the more clay can be found.

Discover these top cavas:

- Cava Naveran Blanc de Blanc Brutissime Brut: Macabeo, Xarel.lo, Parellada , Chardonnay. Collection, pressing and fermentation of the four varieties takes place separately in stainless steel vats at a low temperature, coupage in November, tirage and second fermentation in bottles typical of the méthode champenoise for a minimum of two years followed by riddling, disgorging, corking and labeling before it arrives in your hands. The result is an elegant and fruity cava with a long-lasting after-taste

- Cava Naveran N de Naveran Brut Nature: Biological! Método Traditional. 20% Macabeo, 20% Parellada, 40% Xarel.lo and 20% Chardonnay. The grapes are fermented separately in stainless steel tanks and after assembly, fermentation in the bottle for at least 24 months. Wines of at least 3 different vintages are used for this cuvée. No dosage, brut Nature! The taste is nice and dry and simply delicious.

- Cava Naveran Método Tradicional Brut Espécial: Método Traditional, 20% Macabeo, 20% Parellada, 40% Xarel.lo and 20% Chardonnay. Collection, pressing and fermentation of the four varieties takes place separately in stainless steel vats at a low temperature. The second fermentation in bottles, typical of the méthode champenoise, for a minimum of two years. This is an elegant and fruity cava.

- Cava Naveran Vintage NATURE Brut: Bio! Macabeo, Xarel-lo, Parellada and Chardonnay. Each grape variety is harvested, crushed and fermented separately in stainless steel tanks at low temperature. The second fermentation in the bottle typical of the méthode Champenoise, for a minimum of 24 months. No dosage to preserve his dry character. Character of 1 specific vintage. Nice dry and tasty.

- Cava Naveran Vintage Brut: Biological! Macabeo, Xarel-lo, Parellada en Chardonnay. Each grape variety is harvested, crushed and fermented separately in stainless steel tanks at low temperature. The second fermentation in the bottle typical of the méthode Champenoise, for a minimum of 24 months. Perfectly dosed to preserve its dry but mild character. Wine of 1 specific vintage. Pretentious Cava with lots of taste.

- Cava Naveran Perles d'Or Brut Vintage: Each grape variety is harvested, crushed and fermented separately in stainless steel tanks at low temperature. The second fermentation in the bottle typical of the méthode Champenoise, for a minimum of 2 months This cava has a powerful sparkling in the glass

 Cava Naveran Vintage Brut Rosado: Fermented in stainless steel tanks at low temperature. The second fermentation in the bottle typical of the méthode Champenoise, for a minimum of 2 months. A rosado with a creamy and fresh character.

Cava Naveran Perles Roses Brut Nature Reserva: Fermented in stainless steel tanks at low temperature. The second fermentation in the bottle typical of the méthode Champenoise, for a minimum of 2 months. Aging of 2 years. Full and creamy with an elegant and long finish.

Cava Naveran Perles Blanques - Cuvée Antonia Brut Nature Reserva: De Macabeo, Xarel.lo, Parellada are fermented in stainless steel tanks at low temperature. Part of the Chardonnay is fermented in aged oak barrels. The second fermentation in bottles during 2 months, typical of the méthode Champenoise. After ageing for more than 24 months, it is ready for tasting. It has a peculiar and pleasant aroma, powerful and refined,