Winery BerthaCava Brut 1989
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 Brut 1989 from the Winery Bertha
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut 1989 of Winery Bertha in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Brut 1989 of Winery Bertha in the region of Cava often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Cava Brut 1989
Pairings that work perfectly with Cava Brut 1989
Original food and wine pairings with Cava Brut 1989
The Cava Brut 1989 of Winery Bertha matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of mussels with marinara, patatas bravas (fried potatoes with spicy tomato sauce) or monkfish with cream sauce and baked potatoes.
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 Brut 1989 from Winery Bertha are 1989, 0
Informations about the Winery Bertha
The Winery Bertha is one of of the world's greatest estates. It offers 17 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: Picpoul
See piquepoul.
