Winery Alsina & SardaCava Xic d'Alfons 1970 Brut Nature
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 powerful 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 Xic d'Alfons 1970 Brut Nature from the Winery Alsina & Sarda
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Xic d'Alfons 1970 Brut Nature of Winery Alsina & Sarda in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Xic d'Alfons 1970 Brut Nature
Pairings that work perfectly with Cava Xic d'Alfons 1970 Brut Nature
Original food and wine pairings with Cava Xic d'Alfons 1970 Brut Nature
The Cava Xic d'Alfons 1970 Brut Nature of Winery Alsina & Sarda matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of shrimp, coconut and ginger soup, seaweed tartar or quick brandade.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Last vintages of this wine
The best vintages of Cava Xic d'Alfons 1970 Brut Nature from Winery Alsina & Sarda are 1970, 0
Informations about the Winery Alsina & Sarda
The Winery Alsina & Sarda is one of of the world's greatest estates. It offers 57 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Cava is Spain's signature style of Sparkling wine, and the Iberian Peninsula's answer to Champagne. The traditional Grape varieties used in Cava were Macabeo, Parellada and Xarel-lo, but the Champagne varieties Chardonnay and Pinot Noir are also used. While the first Cava was produced exclusively in Catalonia - specifically in a small town called San Sadurní de Noya - modern Cava can be sourced from various regions of Spain. Aragon, Navarre, Rioja, Pais Vasco, Valencia and Extremadura have specific delimited areas that can benefit from the designation of origin.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
