Winery Guillem Carol - Cellers Carol VallèsCava Trastocat
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
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 Cava Trastocat from the Winery Guillem Carol - Cellers Carol Vallès
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Trastocat of Winery Guillem Carol - Cellers Carol Vallès in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Trastocat
Pairings that work perfectly with Cava Trastocat
Original food and wine pairings with Cava Trastocat
The Cava Trastocat of Winery Guillem Carol - Cellers Carol Vallès matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of chicken maffé (africa), mozzarella sticks or fillets of sole en papillote.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Last vintages of this wine
The best vintages of Cava Trastocat from Winery Guillem Carol - Cellers Carol Vallès are 0
Informations about the Winery Guillem Carol - Cellers Carol Vallès
The Winery Guillem Carol - Cellers Carol Vallès is one of of the world's greatest estates. It offers 14 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
