Winery BerthaLounge Brut
Sparkling wine
This wine is composed of 100% of the grape variety Xarel-lo.
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 Lounge Brut from the Winery Bertha
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Lounge Brut 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 Lounge Brut
Pairings that work perfectly with Lounge Brut
Original food and wine pairings with Lounge Brut
The Lounge Brut of Winery Bertha matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of traditional tunisian couscous, salted muffins with bacon and grated cheese or baked fish and vegetables.
Details and technical informations about Winery Bertha's Lounge Brut.
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 Lounge Brut from Winery Bertha are 0, 2016
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
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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
