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Gramona III Lustros Brut Nature Gran Reserva 2015

A perfectly matured sparkling wine to enjoy with good food.
Xarel-lo and Viura (Macabeo, Macabeu)
  • $115.00

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Tree Fruit, Yeasty / Brioche

BODY: Medium
Very Dry
Medium +

Origin: Catalunya (Priorat, Montsant & More), Spain

Grape Varietals:

Xarel-lo and Viura (Macabeo, Macabeu)


Methode Champenoise



Terrines and charcuterie, foie gras, seafood paella or stew, fish pie.

Hotpot, grilled lean fish, fried spring rolls, fish soup.


Gramona III Lustros Brut Nature Gran Reserva 2015

Gramona III Lustros was first conceived in 1951 but was only released in 1961 after nearly 10 years of ageing "sur latte".

Straw hue with golden highlights. Intense bouquet with clear notes of maturity under a constant veil of freshness. Baked apple, sweet pears and grapefruit peel on a fading floral and herbal backdrop with nuances of hazelnut, brioche and toffee from ageing. Creamy mouthfeel with fine bubbles that become more expressive as it opens up in the glass. Powerful entry on the complex and elegant palate, which is dry and silky. Candied apple, pear and lemon flavours with balancing notes of hazelnut, pastries, toffee and praline. Never-ending and refreshing finish.

A blend of 70% Xarel·lo and 30% Macabeu. The grapes come from estate Font de Jui, which has 15 hectares of Xarel·lo and 7.5 hectares of Macabeo. They spread from the Anoia River (La Plana, 100 meters above sea level) to the Mas Escorpi hill (300 meters above sea level). The soil is clay-limestone: sandy layers along the river and very rocky in the higher and drier areas. Gramona’s organic and biodynamic approach enriches life in the soil and helps the plants to better adapt to climate change.

Hand picking of the grapes, then belt sorting before whole bunch pressing. Traditional vinification following the Champenoise method. The grapes go through fermentation separately in stainless steel tanks. This sparkling wine ages on lees “sur lattes” for over 80 months with a cork stopper in Gramona's quiet cellars. Riddling and disgoring by hand, finishing without a dosage.

Top tip: To enhance the beauty of this fine cava, serve it between 8–10°C in a large balloon wine glass to enable it aerate and express its aromas to the full.