Fruitiness, freshness and complexity are the three principal defining characteristics of Segura Viudas Brut Reserva. The fruit and the freshness stem from the meticulous care with which we handle our grapes. The complexity comes from a very special technique, which involves autolysis of the yeast cells in the base wine for 3 months before bottling, and a second autolysis of the yeast cells for a minimum of 15 months ageing in bottle.

The predominance of the Macabeo grape, which creates a balanced acidity, and the fruity characteristics. It is responsible for the finesse and the elegance which we seek in our creations. The first and second fermentations are carried out using our own selected yeast strains. The blend is from 8 different wines, of which four, once the primary fermentation is complete, age on their lees, in tank, for three months. A minimum of 15 months ageing in contact with the lees, in conditions of total darkness and calm, 20 metres below ground and at a constant, natural temperature of between 14 and 16ºC.

The grapes from which we produce Brut Reserva come from a great diversity of vineyards in the region. We use the peculiarities of each area to create a balanced and complex Cava. The pressing of whole grapes to retain their identity and avoid oxidation. These yeasts give structure, softness on the palate, more complex aromas (honey, dried fruits and flowers), and an elegant, persistent mousse.

An ideal Cava to start a meal, or a loyal companion to preserved sea foods, (clams, winkles, anchovies), pasta dishes such as noodles with seafood sprinkled with arbequina extra virgin olive oil, or even a warm quail salad. It is perfectly at home with soft milk cheeses or a mild Brie, thanks to its light dosage level of 9 grams of sugar