Winery Carus Unum - Cava Semi Sec

Winery Carus UnumCava Semi Sec

The Cava Semi Sec of Winery Carus Unum is a wine from the region of Cava.
This wine generally goes well with
The Cava Semi Sec of the Winery Carus Unum is in the top 0 of wines of Cava.

Details and technical informations about Winery Carus Unum's Cava Semi Sec.

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

Discover the grape variety: Madeleine-Sylvaner

Of unknown origin, it is nevertheless a very old vitis vinifera cultivated and used as both a table grape and a wine grape. It is somewhat similar to the Madeleine angevine and is not related to the Sylvaner. It can be found in the United States, England, Canada, Germany, Switzerland, etc. and is virtually unknown in France.

Informations about the Winery Carus Unum

The winery offers 21 different wines.
Its wines get an average rating of 3.8.
It is in the top 15 of the best estates in the region
It is located in Cava

The Winery Carus Unum is one of of the world's great estates. It offers 16 wines for sale in the of Cava to come and discover on site or to buy online.

Top wine Cava
In the top 70000 of of Spain wines
In the top 1500 of of Cava wines
In the top 150000 of wines
In the top 1500000 wines of the world

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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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