Vilarnau是一家擁有百年曆史的釀酒廠，於1949年在瓦倫西亞成立，現在由家族的第二代人管理。 卡瓦酒是西班牙獨特的產地名稱，其生產方式（”香檳法”或瓶中的第二次發酵）領先於地理位置。 生產Vilarnau DO Cava的目標是要獲得一種具有適度酒精含量，高酸度，低pH和極佳口感的令人愉悅的起泡酒。 該基酒是由Macabeo葡萄（尤其是芳香葡萄）和將其釀成的夏多內葡萄的首次發酵而製得的。 瓶子的陳釀至少持續24個月。 在此期間，瓶子在約15°C的恆定溫度下保持水平狀態（稱為“韻”），以進行第二次發酵，使酵母沿著瓶子堆積。 Vilarnau Brut Nature Cava，這意味著它的殘留糖少於3g / l
Vilarnau is a century-old winery founded in Valencia in 1949 and now managed by the 2nd generation of the family. Cava is a unique denomination of origin to Spain that puts its method of production (“méthode champenoise” or 2nd fermentation in the bottle) ahead of its geographical location. The goals of producing Vilarnau DO Cava is to achieve a delightful sparkling wine with moderate alcohol content, high acidity, low pH, and excellent taste. The base wine is obtained with the first fermentation of the coupage of Macabeo grape, especially aromatic and of the grape Chardonnay that gives it body. The bottle aging takes place for a minimum of 24 months. During this period the bottles remain in a horizontal position, called “in rhyme”, at a constant temperature of about 15 ° C to carry out a second fermentation accumulating the yeasts along the bottle. The Vilarnau Brut Nature Cava, which implies that it has less than 3g / l of residual sugar.