Winery Ca N'EstellaCava Rabetllat I Vidal Rosado Brut
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 Rabetllat I Vidal Rosado Brut from the Winery Ca N'Estella
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Rabetllat I Vidal Rosado Brut of Winery Ca N'Estella in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Rabetllat I Vidal Rosado Brut
Pairings that work perfectly with Cava Rabetllat I Vidal Rosado Brut
Original food and wine pairings with Cava Rabetllat I Vidal Rosado Brut
The Cava Rabetllat I Vidal Rosado Brut of Winery Ca N'Estella matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of fish and seafood gratin, zakouski: russian appetizer or couscous from the sea.
Details and technical informations about Winery Ca N'Estella's Cava Rabetllat I Vidal Rosado Brut.
Discover the grape variety: Trepat
Light, elegant reds and rosés with a clear ruby robe, fine tannins and fresh acidity. Delicate aromas of strawberry, raspberry, red cherry, rose, white flowers and spicy notes. Airy, refreshing palate. Star of Conca de Barberà DO in Catalonia and component of Cava DO rosés and Cava de Paraje Calificado, contributing aromatic finesse. Native Catalan variety, long overlooked, rediscovered for its elegant, fresh profile.
Last vintages of this wine
The best vintages of Cava Rabetllat I Vidal Rosado Brut from Winery Ca N'Estella are 0
Informations about the Winery Ca N'Estella
The Winery Ca N'Estella is one of of the world's great estates. It offers 22 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
