Winery AlsinacBrut Nature Rosado
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 Brut Nature Rosado from the Winery Alsinac
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Brut Nature Rosado of Winery Alsinac in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Brut Nature Rosado
Pairings that work perfectly with Brut Nature Rosado
Original food and wine pairings with Brut Nature Rosado
The Brut Nature Rosado of Winery Alsinac matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of cassolettes of scallops, baguette filled with saint moret and ham or fish soup from marseille by lucette.
Details and technical informations about Winery Alsinac's Brut Nature Rosado.
Discover the grape variety: Trepat
Light, elegant reds and rosés with a clear ruby robe, fine tannins and fresh acidity. Delicate aromas of strawberry, raspberry, red cherry, rose, white flowers and spicy notes. Airy, refreshing palate. Star of Conca de Barberà DO in Catalonia and component of Cava DO rosés and Cava de Paraje Calificado, contributing aromatic finesse. Native Catalan variety, long overlooked, rediscovered for its elegant, fresh profile.
Last vintages of this wine
The best vintages of Brut Nature Rosado from Winery Alsinac are 2017, 0
Informations about the Winery Alsinac
The Winery Alsinac is one of of the world's greatest estates. It offers 3 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
