Storage temperature: About 18ºC, 70% humidity, indirect light, without moisture or temperature changes, in horizontal.

Serving temperature: Between 6º and 8º C.

How to serve: In a tall body glass with not to narrow bowl opening.

Food pairing: Recommended for snacks, appetizers, rice, fish and white meats.

Balma Brut Nature 2005

• Peñín Guide 2010: 88 points
• Peñín Guide 2009: 85 points

Balma Brut Nature 2006

• Peñín Guide 2011: 89 points
• Peñín Guide 2010: 89 points
• Repsol Guide 2011: 90 points
• Recommended at Decanter World Wine Awards 2010

Balma Brut Nature 2007

• Catalonia Wine Guide 2012: 9.34 points.
• Recommended at Decanter World Wine Awards 2012
• Recommended at Decanter World Wine Awards 2011

Balma Brut Nature 2008

• Catalonia Wine Guide 2012: 9.37 points.
• Peñín Guide 2013: 88 points

Balma Brut Nature 2010

• Catalonia Wine Guide 2014: 9.15 points.
• Peñín Guide 2014: 89 points
• Silver Medal at the Decanter World Wines Awards 2013

Balma Brut Nature 2011

• Catalonia Wine Guide 2015: 9.05 points
• Peñín Guide 2015: 88 points
• 2 stars Premium Wines in Prowein 2014

Balma Brut Nature 2012

• Bronze medal at the Decanter World Wine Awards 2015

Balma Brut Nature 2013

• Silver Medal at the Decanter World Wine Awards 2017
• Peñín Guide 2017: 86 points
• Catalonia Wine Guide 2018: 9.61 points
• James Suckling 2018: 88 punts

Balma Brut Nature 2014

• Catalonia Wine Guide 2019: 9.15 points
• Peñín Guide 2020: 89 points

Technical data

• Blend: 50% Xarel·lo, 40% Macabeo, 10% Parellada
• Harvest Date: 10/09/16, Fermentation 15 days, Temp. Fermentation 15ºC.

Second fermentation

• Bottling Date: February 2017
• Fermentation lenght: 45 days
• Temperature: 14-15º C
• Lees Maturation: From 24 months

Analytical data

• Alcohol: 12.00 % vol.
• Total sulfur: 50 mg/L
• Total acidity: 5.6 g/L exp. in tartaric acid
• Residual sugar: <0.8 g/L

Disgorgement date

• View label

Expedition liquor

• No Addition