COLET VINS Vatúa! Extra Brut 2017

Colet Vins, Vatúa! Extra Brut 2018

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Very floral with lovely freshness and leesy complexity. A little bit of a curio, but it’s so delicious.


An aromatic double fermentation dry sparkling wine, which is elegant and refreshing. Crisp but not sharp, this is very-food friendly and perfect as an aperitif. There's a depth of flavour and texture derived from the time on the lees and a richness of fruit, with a touch of apple and just-ripe apricot. Finishes with a delicious, dry-tasting freshness

Producer: Colet

Region/Country: Catalunya, Spain

Grape/s: Parellada, Muscat, Gewürztraminer

Production Method: Organic viticulture. Traditional Sparkling Method. Temperature controlled, in stainless steel (1st ferment.) 24 months on lees.

Style: Super complex Sparkling with great leesy texture and secondary aromatics and flavours.

Pairing Suggestion: Seafood, Mediterranean cuisine, white meats


Colet is a family winery based in the Penedès region of Spain, a beautiful location surrounded by forests and olive trees south-west of Barcelona. This is why Colet is part of DO Classic Penedès - this means they make wines from their own estate grapes, the vineyards must be 100% certified organic. Wines are made in the traditional method, they're 100% Reserva (i.e. minimum 15 months in bottle) and show vintage and disgorgement date on the labels.

From The Natty Boy

A new producer for me since moving to the UK. They’ve got a great connection with my favourite sherry producer Equipo Navazos, so I knew the wines would be amazing. Colet are part of the DO Classic Penedes which specifies the use of organically grown, estate fruit. The vineyards sit on a mix of calcareous, sandy soils, and you can feel this in the light, grainy texture of the wine. For me, sand as a soil is one which always gives a wine a silty moreish character - hard to describe, easy to drink. Anyway, it’s an intriguing blend of Muscat, Parellada and Gewurztraminer, all three of which present a lovely aromatic profile and for me are better off picked a bit earlier to retain the acidity, as is the practice for sparkling wine production. Lovely depth here, it spent 24 months on lees following secondary fermentation which lends it a bit of richness and toasty complexity. The fruit profile is very much the star however, apple, apricot and a touch of marmalade. It’s great as an aperitif but would also pair nicely with vegetarian dishes.



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