Winery Albet i NoyaCava Petit Albet Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
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 Petit Albet Brut from the Winery Albet i Noya
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Petit Albet Brut 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 Petit Albet Brut
Pairings that work perfectly with Cava Petit Albet Brut
Original food and wine pairings with Cava Petit Albet Brut
The Cava Petit Albet Brut of Winery Albet i Noya matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of lobster armorican style, tempura of vegetables and quick or fish with tamarind.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Cava Petit Albet Brut from Winery Albet i Noya are 2013, 2008, 2014, 0 and 2015.
Informations about the Winery Albet i Noya
The Winery Albet i Noya is one of of the world's great estates. 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
