Albet i Noya Nosodos Sparkling (No Added Sulphur)

Quality no added sulphur sparkling wine from Penedès in Spain, the top Spanish region for sparkling wine. This top-calibre Xarel.lo sparkling wine is made without any sulphites added, allowing the aromas and flavours to fully express themselves. This gives a very ‘pure’, fruity taste to the wine which is very enjoyable. The grapes are harvested by hand, and vinified in an oxygen-free, 100% hygienic process. It is aged for a year to give a gentle fizz and soft mouthfeel. Made in very limited quantities – get some while you can!

90 Points – Decanter Magazine, ‘Fresh, elegant, simple structured apple blossom and pear.’ Jane Anson’s 30 Best-Value Organic & Biodynamic Wines, October 2017 (2013 vintage)

90 Points – The Wine Gang, ‘No added sulphur in this superior sparkling wine from Cava country, and quite a high, unusual nose with notes of mint and herbs, and plenty of brightness. Not aggresively fizzy, it is fresh and vivacious, and as clean as the proverbial whistle with its ultra crisp and vital finish.‘ August 2016 (2013 vintage)

‘It is pristine, light, fresh and fruity sparkling wine with a mousse that has just the right balance between softness and energy. I did not just taste the NOSODOS+, I drank it, and I tested it over several days by resealing it and storing it in the fridge, fully expecting this no sulphur fizz to fall apart on day two, but it was still drinking well on day three. It did not last until day four, not because it fell apart, but because there was none left. I had drunk it all!‘ – Tom Stevenson, November 2015 (2013 vintage)

‘Classy fruit, streets ahead of most cava‘ Liz Sagues, Hampstead & Highgate April 2016 (2013 vintage)

Albet i Noya

The Can Vendrell estate, home of Albet i Noya, can boast a viticultural heritage stretching back to the middle ages. The Albet family links go back as far as 1903 when they were instrumental in overseeing the replanting of the vineyards after the ravages of Phylloxera. However it was not until the early 1970s that the fourth generation of the family, in the guise of Josep Maria, started the pioneering work on introducing organic viticulture to the estate. The first wines produced from these organically grown grapes were offered to the market in 1978 earning Albet i Noya the position as the first organic wine producer in Spain. During more recent times, the family has acquired outright ownership of the entire estate and have been undertaking a process of continuous renovation of the cellar and fine-tuning of their working practices. Their 80 hectares of vineyards are now 100% organically farmed. A further small amount of fruit is also sourced from neighbouring organic growers, all of whom are incentivised to aim for the production of the highest quality grapes possible. The estate vines cover the western slopes of the Ordal mountain range known as "Costers d'Ordal" where soils with a low organic content and a variable amount of clay and sand lying over limestone provides an excellent balance between good drainage and sufficient water retention. As many as 15 different grape varieties are grown commercially with a further 10 varieties undergoing trials. The traditional grapes used for the production of Cava here in the Penedes dominate their plantings (Macabeu, Xarello and Parellada). The Albet I Noya family have planted the other, more internationally renowned varieties, over the last 25-30 years (including Chardonnay, Viognier, Sauvignon, Riesling, Garnacha white and red, Cabernet Sauvignon, Tempranillo, Merlot, Syrah and Pinot Noir). Concerning the experimental varieties, they are looking for varieties that had survived naturally in the wild, indicating a high natural resistance to diseases. They are also looking for both sensorial and ecological qualities in these vines. The investments made over recent years in the winemaking facilities now ensure that Albet I Noya have an impressive cellar operation allowing them to craft wines that retain as much of the pure, natural flavours and characteristics of their grapes as possible. Producing high quality organic wines with a low sulphur content is the result.