Winery AlsinacBrut Nature Vintage
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 Vintage from the Winery Alsinac
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Brut Nature Vintage of Winery Alsinac in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
Food and wine pairings with Brut Nature Vintage
Pairings that work perfectly with Brut Nature Vintage
Original food and wine pairings with Brut Nature Vintage
The Brut Nature Vintage of Winery Alsinac matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of spaghetti with clams, preparation of the green olives or cod fillets marinated in olive oil with vegetables.
Details and technical informations about Winery Alsinac's Brut Nature Vintage.
Discover the grape variety: Xarello
Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.
Last vintages of this wine
The best vintages of Brut Nature Vintage 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
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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
