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Vinícola de Nulles 'Adernats' Cava Brut
Grapes — Macabeu, Xarel·lo, Parellada
Region — Tarragona, Catalonia, Spain
Tasting Notes — Lemon zest, green apple, and white peach on the nose, with delicate floral lift. The palate is crisp and refreshing, with a fine persistent bead and a touch of toasted almond and brioche from extended time on the lees. Bone-dry, lively, and deeply satisfying.
The Wine — A classic Catalan Cava blend from organically farmed vines on limestone-dominant soils in Tarragona. Grapes are hand-harvested and directly pressed, with fermentation using native yeasts. The wine undergoes traditional method secondary fermentation in bottle and ages on its lees for 24 months before disgorgement — unfined and unfiltered.
Farming — Certified organic. Over 90 small growers contribute fruit, all farming organically on calcareous soils in the Mediterranean climate just south of Penedès. No pesticides, no herbicides, no synthetic inputs.
Winemaking — Spontaneous fermentation in tank, followed by traditional method bottle refermentation. 24 months on the lees. Unfined, unfiltered, minimal added sulfur. A genuinely clean and honest Cava made without shortcuts.
The Producer — Founded in 1917 as a cooperative response to the phylloxera crisis that devastated Catalonia's vineyards, Vinícola de Nulles brings together nearly 100 growers from the town of Nulles under one remarkable roof — a soaring Art Nouveau winery designed by Cèsar Martinell, a protégé of Antoni Gaudí. Built to harness natural light and temperature for winemaking, the building is known locally as the "wine cathedral." Their Adernats label represents the best of what the cooperative produces — made the right way, at a price that makes it an easy yes.
Drink It With — Gambas al ajillo, fried anchovies, a plate of jamón, or anything that benefits from a celebratory pour.
Vinícola de Nulles 'Adernats' Cava Brut
Grapes — Macabeu, Xarel·lo, Parellada
Region — Tarragona, Catalonia, Spain
Tasting Notes — Lemon zest, green apple, and white peach on the nose, with delicate floral lift. The palate is crisp and refreshing, with a fine persistent bead and a touch of toasted almond and brioche from extended time on the lees. Bone-dry, lively, and deeply satisfying.
The Wine — A classic Catalan Cava blend from organically farmed vines on limestone-dominant soils in Tarragona. Grapes are hand-harvested and directly pressed, with fermentation using native yeasts. The wine undergoes traditional method secondary fermentation in bottle and ages on its lees for 24 months before disgorgement — unfined and unfiltered.
Farming — Certified organic. Over 90 small growers contribute fruit, all farming organically on calcareous soils in the Mediterranean climate just south of Penedès. No pesticides, no herbicides, no synthetic inputs.
Winemaking — Spontaneous fermentation in tank, followed by traditional method bottle refermentation. 24 months on the lees. Unfined, unfiltered, minimal added sulfur. A genuinely clean and honest Cava made without shortcuts.
The Producer — Founded in 1917 as a cooperative response to the phylloxera crisis that devastated Catalonia's vineyards, Vinícola de Nulles brings together nearly 100 growers from the town of Nulles under one remarkable roof — a soaring Art Nouveau winery designed by Cèsar Martinell, a protégé of Antoni Gaudí. Built to harness natural light and temperature for winemaking, the building is known locally as the "wine cathedral." Their Adernats label represents the best of what the cooperative produces — made the right way, at a price that makes it an easy yes.
Drink It With — Gambas al ajillo, fried anchovies, a plate of jamón, or anything that benefits from a celebratory pour.