Who makes it
Bodegas Aessir manages its vineyards without chemical fertilizers or synthetic pesticides, including fungicides, insecticides and herbicides. All vineyard projects follow organic or low intervention protocols. The producer works across Cava, Terra Alta and Cuenca, and makes La Crusset Brut Nature Reserva as a sparkling Cava.
Where it grows
Bodegas Aessir operates in three Spanish wine regions. Sant Sadurní d'Anoia is the Cava setting. In Terra Alta, a project sits in Gandesa, Tarragona, at 480 metres on calcareous clay soils. A project in Cuenca province sits at 969 metres near the Cabriel River Natural Reserve. Sant Sadurní d'Anoia is tied to the sparkling Cava, while Gandesa and Cuenca mark the other regional projects.
What they make
La Crusset Brut Nature Reserva is the named sparkling Cava. It uses Macabeo, Xarel-lo and Parellada from vines with intentionally reduced yields. Brut Nature means no dosage is added after disgorgement, with dosage referring to the small addition used to set final sweetness.