Winery BerthaCava Siglo XXI Brut Nature Reserva
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 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 Siglo XXI Brut Nature Reserva from the Winery Bertha
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Siglo XXI Brut Nature Reserva of Winery Bertha in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Siglo XXI Brut Nature Reserva
Pairings that work perfectly with Cava Siglo XXI Brut Nature Reserva
Original food and wine pairings with Cava Siglo XXI Brut Nature Reserva
The Cava Siglo XXI Brut Nature Reserva of Winery Bertha matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of hake with small shrimps for cookeo, zakouski: russian appetizer or quick and easy thai fish papillote.
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 Siglo XXI Brut Nature Reserva from Winery Bertha are 0, 2013
Informations about the Winery Bertha
The Winery Bertha is one of of the world's great 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
