Winery Albet i NoyaCava Brut Rosat Pinot Noir
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Cava Brut Rosat Pinot Noir from the Winery Albet i Noya
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut Rosat Pinot Noir of Winery Albet i Noya in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Brut Rosat Pinot Noir
Pairings that work perfectly with Cava Brut Rosat Pinot Noir
Original food and wine pairings with Cava Brut Rosat Pinot Noir
The Cava Brut Rosat Pinot Noir of Winery Albet i Noya matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of chinese fried shrimp ravioli, codfish accras or raoul's bouillabaisse.
Details and technical informations about Winery Albet i Noya's Cava Brut Rosat Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Cava Brut Rosat Pinot Noir from Winery Albet i Noya are 0
Informations about the Winery Albet i Noya
The Winery Albet i Noya is one of wineries to follow in Cava.. It offers 122 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
