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Bodegas Naveran Brut Cava 2010

Vintage Sparkling Wine from Spain
  • RP90
11.5% ABV
  • RP87
  • RP87
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11.5% ABV

Winemaker Notes

Naveran Brut Vintage has expressive and zesty floral, toasted bread and citrus aromas. Tangy, suave, light and clean citrus and stone fruit flavors on the palate have a fresh and crisp character. Tasted blind, it's easy to mistake this for great Champagne.

Naveran Brut Vintage is a grower Cava that spends 18 months on its lees after fermentation in the bottle to achieve greater depth, complexity and the fine, delicate and long lasting bubbles, called mousse by the French, an indication of a sparking wine's quality.

Cavas are very versatile as an apéritif before the meal, to accompany dessert afterwards and (surprise!) to enjoy during the meal. This Naverán Brut Vintage will pair with soft cheeses, fresh fruit, white meats (pork and chicken) and even richly flavored red meats. This Cava is great for sipping on its own, especially for receptions and other "standing up" events.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2010 Cava Brut Vintage is a blend of 50% Xarello, 30% Macabeu and 20% Parellada grown at 400 meters and aged for 18 months on its lees. It has a vigorous mousse in the glass, while the nose is crisp and well-defined with attractive notes of white peach and honeysuckle. The palate is taut and crisp with a keen citric thread that leads to a fresh, green apple and apricot-tinged finish. This is good Cava at a great price. Drink now.
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Bodegas Naveran

Bodegas Naveran

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Bodegas Naveran, Spain
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Thirty years of carefully crafting Cava is a family legacy that began in 1901. Founded in 1985 by Swiss-born Michel Gilleron Parellada, the Caves Naveran winery owns 110 hectares (272 acres) of vines in the town of Torrelavit located in the Alt (high) Penedes subregion. Despite the fact that Cava is Spain’s largest volume wine export to the U.S., Cavas are made utilizing the same methods used in Champagne and have remained Spain’s best-kept secret for quality and value in wine.

Photo Credit: Friederike Paetzold

Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

RWC143893_2010 Item# 117363