Winery Bottle Shoppe - Cava Brut

Winery Bottle ShoppeCava Brut

The Cava Brut of Winery Bottle Shoppe is a wine from the region of Cava.
This wine generally goes well with
The Cava Brut of the Winery Bottle Shoppe is in the top 0 of wines of Cava.

Details and technical informations about Winery Bottle Shoppe's Cava Brut.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Malagouzia

Aromatic, structured whites with a pale golden robe, ample palate and preserved acidity, with intense signature aromas of citrus (lemon, grapefruit), exotic fruits (mango, passion fruit), white flowers (jasmine) and muscat-like notes. Fine ageing potential. Star of the great aromatic whites of Greek Macedonia, spearhead of modern Greek viticulture and widely exported. Indigenous Greek white variety, rediscovered in the 1980s.

Informations about the Winery Bottle Shoppe

The winery offers 4 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Cava

The Winery Bottle Shoppe is one of of the world's greatest estates. It offers 3 wines for sale in the of Cava to come and discover on site or to buy online.

Top wine Cava
In the top 50000 of of Spain wines
In the top 8000 of of Cava wines
In the top 70000 of wines
In the top 750000 wines of the world

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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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