Bodegas TrobatCava Reserva Brut Vintage
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 Vintage from the Bodegas Trobat
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Reserva Brut Vintage of Bodegas Trobat in the region of Catalogne is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Reserva Brut Vintage
Pairings that work perfectly with Cava Reserva Brut Vintage
Original food and wine pairings with Cava Reserva Brut Vintage
The Cava Reserva Brut Vintage of Bodegas Trobat matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of thai shrimp sauce, caricoles as in brussels (translation: sea snails or whelks) or cod with green onion.
Details and technical informations about Bodegas Trobat's Cava Reserva Brut Vintage.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Cava Reserva Brut Vintage from Bodegas Trobat are 0
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 Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
