Bodegas TrobatCava Reserva Brut Nature
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.
Taste structure of the Cava Reserva Brut Nature from the Bodegas Trobat
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Reserva Brut Nature of Bodegas Trobat in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
Food and wine pairings with Cava Reserva Brut Nature
Pairings that work perfectly with Cava Reserva Brut Nature
Original food and wine pairings with Cava Reserva Brut Nature
The Cava Reserva Brut Nature of Bodegas Trobat matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of indian chicken (simplified korma), lightweight microwave chips or fish and shrimp curry.
Details and technical informations about Bodegas Trobat's Cava Reserva Brut Nature.
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.
Informations about the Bodegas Trobat
The Bodegas Trobat is one of of the world's greatest estates. It offers 39 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.
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The word of the wine: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
