Brut is a sparkling produced by Gran Barón in Cava, Catalonia, Spain. Made from Macabeo, Xarel-lo and Parellada. Cellarion's sommeliers have reviewed the drink window of 1 vintage; members see when it is ready. Track this wine and manage your cellar with Cellarion — the free, open-source wine app at cellarion.app.
Type: Sparkling
Appellation: Cava
Region: Catalonia
Country: Spain
Grapes: Macabeo, Xarel-lo, Parellada
Tasting profile (AI-generated)
Structure: light-bodied, low tannin, high acidity, dry
A classic Cava made in the traditional method from Macabeo, Xarel-lo and Parellada, offering crisp green apple and citrus notes with a touch of toasty, bready character from lees aging. Bright acidity and fine bubbles make it a refreshing, food-friendly dry sparkler. Straightforward and easy-drinking, it's built for casual celebrations and Spanish-style small plates.
Serving: Serve at 6–8 °C.
When to drink
Cellarion's sommeliers have reviewed the drink window of 1 vintage of Brut. Sign up free to see when it is ready.
Where it comes from
Catalonia, Spain
Catalonia — a region in northeastern Spain centred on Barcelona, stretching from the Mediterranean coast into the mountainous interior.
Macabeo
Macabeo is a white grape from Spain, prominent in both Rioja and Catalonia, where it is also called Viura and Macabeu.
Xarel-lo
Xarel-lo is a white grape from Catalonia in Spain, centred on the Penedès region, where it is also known as Pansa Blanca.
Parellada
Parellada is a white grape from Catalonia in north-eastern Spain, best known as one of the three classic partners — alongside Macabeo and Xarel·lo — in traditional-method Cava.
More wines
From Gran Barón
- Brut Rosé — Gran Barón, Cava
More sparkling wines from Catalonia
- Banda Azul Cava Vintage Brut — Federico Paternina, Cava
- Brut — Peregrino de Sant Joan, Cava
- Brut — Puigesser, Cava
- Cava Brut — Marques de Montoya, Cava
Frequently asked questions
Where is Brut from?
Brut is produced by Gran Barón in Cava, Catalonia, Spain.
What grapes are in Brut?
Brut is a blend of Macabeo, Xarel-lo and Parellada.