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Parxet Brut Nature 2013

Parxet (Cava)

£11.67 (Approximate price)

It is not possible to buy Parxet Brut Nature 2013 right now.

The Parxet Brut Nature 2013 : a sparkling wine from Cava produced by Parxet with a blend based on xarel·lo, parellada, pansa blanca and macabeo of 2013. Drinks&Co users rate this sparkling wine with 4 out of 5 points.

Technical sheet · Parxet Brut Nature

Type Of Wine: sparkling wine
Vintage: 2013 Other vintages
Appellation:Cava (Catalonia,Spain)
Winery: Parxet
Volume: 75cl
Grapes: Macabeo, Pansa Blanca, Parellada, Xarel·lo
Allergens: Contains Sulfites

Description · Parxet

Parxet Brut Nature 2013 (Macabeo, Pansa Blanca, Parellada and Xarel·lo)

TASTING NOTES OF Parxet Brut Nature 2013:

  • View: tone very pale green reflections, fine and persistent bubbles to form foam crown.
  • Nose: Delicate and individual nose.
  • Mouth: fresh, light, balanced and very dry, not aggressive.



GRAPES: Macabeo, Parellada, Pansa Blanca.

WINE PAIRING: with appetizers, entrees and seafood.



Since 1920, Parxet has been producing cava in the Alella region north of Barcelona, home of the Pansa Blanca grape variety and the granite based Sauló soils. We work according to the traditional method of sparkling wine production, starting with selection of the vines and following the strictest...

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Highlighted review about Parxet Brut Nature 2013

Enoteca Andana

Posted on at 05.15


Parxet Brut Nature 2013

- View: pale color with green reflections, fine and persistent bubbles to form foam crown
- Nose: white fruit and citrus
- Palate: balanced and fresh, with a well-integrated carbon, not being aggressive

Type: sparkling white
Grape: white Pansa / Machabeus / Parellada
D. O. P.: Cava
Floor: Granítico
Bodega: Bodega Parxet
Municipality (province): Santa Maria de Martorelles (Barcelona)
Harvest: Mechanical and manual depending on the characteristics of each vineyard
Development and aging: controlled fermentation temperature of 16ºC is performed, allowing self-clarification process
Thus a more complex base wine is obtained and greater foamability
the press run, comprising mixing the base wine with yeast and put the mixture in the bottle and foot Cuba: is the yeast ferments sugar into the bottle then two essential processes are performed
Cuba's foot is prepared in parallel to the print run for yeasts are active in growth phase
Finally in the correct bottle fermentation and pressure is obtained. The fermentation lasts approximately 20-30 days

Yeasts multiply until the pressure reaches about 3 Bars
In this phase the horizontal position of the bottle that ensures the total fermentation of sugars by convection movements inside the cava is important
The wine is aged in Tiana cellars for at least three years
Bottling: Starting from a turbid horizontally bottle, a bottle was obtained in tip and clean with mothers (lees) in the neck
It is thus necessary to disgorging, consisting out of the bottle neck retained mothers
Generally performed cold and pull out the crown cap because mothers pressure
After the bottle is filled with champagne and liquor issue
Finally it plugged with cork
Serving temperature: 5-7 ° C

Pairing: Appetizers, meats, cheeses, nuts and fish
Parxet is a winery in the development of the most important cava and small D. O
Alella (Barcelona)
A family firm producing tradition centennial, characterized by its innovative zeal
In fact, it was one of the first companies to market a Brut Nature (1965). Parxet story begins in the eighteenth century, when the family acquired the estate Sunol Mas Parxet in Tiana began in her the wine processing, but not until 1918 when the winery begins to develop cavas
In the mid-eighties Parxet merges with another of the most important wineries in Alella, located in the municipality of Santa Maria de Martorelles and dedicated to the production of white wine. Thus, Parxet S. A has a double face: in Santa Maria de Martorelles, a wine cellar with modern facilities surrounded by its own vineyards where wines and cavas basis of white Marqués de Alella are made; and Tiana, the modernist building Mas Parxet where the Maturing takes place in the bottle in underground cellars ships built in 1918.

More reviews about Parxet Brut Nature 2013

Lizz Cubbert

Posted on at 14.19

4 /5

TASTING NOTES OF Parxet Brut Nature Vintage 2013:
- View: pale yellow, greenish reflections, very bright, clean the glass with a thin bubble.
- Nose: fresh and fragrant, hints of white fruits, pear water, citrus notes, floral and subtle hint of fresh fennel, light hints of pastries, almond and subtle sea green touches.
- Mouth: Very pleasant in the mouth with a soft, fresh and balanced way, creamy sensation for its carbon fine and quite refreshing for its citrus, long and persistent acidity, with a dry finish and aromatic memories retronasally ripe white fruit, fennel and toasted fine.

GRAPES: Macabeo, Xarel·lo and Parellada.
Gloria Kent

Posted on at 07.14

4 /5

Parxet Brut Nature Vintage 2013

Attractive and intense colour. Aromas of yeast fermentation. I noticed the fine perlage on the palate.
I had it with fish, but I didn't like the fish, and therefore the wine didn't taste right.
The best wine of  the family Parxet.
Alisson Cooper

Posted on at 05.47

3.5 /5

It was Chapeau!

Summary of ratings

(5 reviews)
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Reviews about other vintages

Reviews about Parxet Brut Nature 2014

Adam Smith
Adam Smith


It had an intense colour. Delicious aromas of yeast and bakery.The barrel leaves good flavours.
The best of the meal was this wine.
I was lucky enough to try it with a client.
Constance Gray
Constance Gray


TASTING NOTES OF Parxet Brut Nature 2014:
- View: Pale yellow, green reflections, fine and persistent bubble.
- Nose: elegant, varietal notes
- Mouth: fresh, light, balanced and dry.


GRAPES: Macabeo, Parellada and Pensal Blanca.

AGEING: A minimum of 24 months in the cellar.


Reviews about Parxet Brut Nature 2012

Lizz Cubbert
Lizz Cubbert


TASTING NOTES OF Parxet Brut Nature Vintage 2012:
- View: tone very pale green tinge, fine, persistent bubbles with a tendency to foam formation crown.
- Nose: Delicate and individual, with the seal of the Pansa Blanca nose.
- Mouth: fresh, light, balanced and very dry, but not aggressive.

GRAPES: Parellada, Macabeo, Pansa Blanca.

WINE PAIRING: appetizer, raw seafood, soft starters, all kinds of dishes

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