Winery Alta AlellaLaietà Gran Reserva Brut Nature Rosé
Sparkling wine
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.
The Laietà Gran Reserva Brut Nature Rosé of the Winery Alta Alella is in the top 30 of wines of Cava.
Taste structure of the Laietà Gran Reserva Brut Nature Rosé from the Winery Alta Alella
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Laietà Gran Reserva Brut Nature Rosé of Winery Alta Alella in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Laietà Gran Reserva Brut Nature Rosé
Pairings that work perfectly with Laietà Gran Reserva Brut Nature Rosé
Original food and wine pairings with Laietà Gran Reserva Brut Nature Rosé
The Laietà Gran Reserva Brut Nature Rosé of Winery Alta Alella matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of stuffed squid in the sétoise sauce, aperitif skewers edam/basilic/dry apricot or homemade fish burger with mozzarella shrimp salad.
Details and technical informations about Winery Alta Alella's Laietà Gran Reserva Brut Nature Rosé.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Laietà Gran Reserva Brut Nature Rosé from Winery Alta Alella are 2013, 0
Informations about the Winery Alta Alella
The Winery Alta Alella is one of of the world's great estates. It offers 55 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
