Nèctar Blanc Cava Reserva Sweet


Cava Reserva
12% Vol.
24 months sur lie on average

This is the Juvé & Camps product for those sweet moments. This cava is made with Macabeu, Xarel·lo and Parellada grapes from EspiellsLa Cuscona and Mediona estates. It has a golden colour and small bubbles, expressing the aromas of frosted fruit and toasted spices. It is lively and balanced on the palate, with the sweetness offset by good acidity, creamy texture and a pleasant finish.  

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34% Xarel·lo
33% Macabeo
33% Parellada
Finca de Espiells


A somewhat shorter ripening time for this traditional mix of grapes from our estates at EspiellsLa Cuscona and Mediona. The marked acidity is perfect for a long ageing, giving it the necessary freshness. Although it is sweet, it isn’t cloying. It is an example of long ageing, complexity and fruit flavours.

Elvira Chito
Oenologist, Juvé & Camps

Tasting notes

With the complexity of making a good cava of this type, it reflects the great care that is taken with this product from the vines to the bottle.

It is a golden cava with greenish hues, bright and with small bubbles. On the nose it has notes of pastry, apple compote and honey, from its ageing, and a bit of fresh apple, like a memory of its primary aromas. A combination of sensations in which the sweetness doesn’t mask the rest but contributes to it, making it fine and elegant, long on the palate with a persistent, pleasant finish.

Josefina Ureña López
Pastisseria Mauri


Pastisseria Mauri opened its doors in 1929 and ever since has been a benchmark in baked goods. Its emblematic local, in the heart of Barcelona, features both sweet and savoury pastries, a tearoom and café.

A delicious cake with spongy “pa de pessic” made according to the original recipe dating back to 1929.

"It has three layers of chocolate cream with a touch of cognac and delicious black and white chocolate shavings. By pairing it with Juvé & Camps Nèctar Blanc, we boost its aroma and the flavour of the chocolates".

Serving temperature: 7-8 ºC
Mauri Bonbon cake with chocolate shavings – Nèctar Blanc pairs well with cheese, foie and baked goods.
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