Special Selection Reserve Brut Nature



Marqués de Monistrol is one of the main producers of cava, having established the production of cava on the property of San Sadurni d'Anoia in 1882, in the heart of the Penedès, 40 km southwest of Barcelona. Since then, quality has been synonymous with the production of some of the best sparkling wines in Spain. Since 1882 our cavas have been made following the traditional method (same production method as champagne). Every year our cavas win international awards for their excellent quality.


30%Chardonnay, 25% Macabeo, 20% Xarel-Lo and 20% Parellada


12% VOL.


After a first fermentation and bottling, a second alcoholic fermentation takes place in the bottle, called running. In it, the base wine is mixed with yeasts that help consume the sugar and cause fermentation. The bottles are then taken to the underground cellars for their aging period in contact with the yeast lees for a minimum of 40 months.

During this time, stirring occurs, in which the yeast sediment moves to the neck of the bottle. Subsequently, the disgorgement is carried out, removing the sediment from the neck of the bottle with the minimum loss of sparkling wine. Finally, the cava is corked, adding the expedition liquor, a mixture of aged wine and other compounds allowed by the Denomination of Origin, which will compensate for the loss of liquid produced in the disgorgement. It is only produced in exceptional years from hand-selected grapes. Long aging of 40 months before going to market

Food match

Salads with fruit or nuts. It goes very well with pasta, paellas and risottos.



Pale yellow color that denotes the excellent aging of a Reserva with a fine and well integrated bubble.

On the nose we find hints of ripe fruit, with a background of dried fruit from the long aging on lees.

On the palate it is fresh and balanced.

en_GBEnglish (UK)