Winery CastellroigVermell Corpinnat Reserva Brut
Sparkling wine
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 Vermell Corpinnat Reserva Brut from the Winery Castellroig
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Vermell Corpinnat Reserva Brut of Winery Castellroig in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Vermell Corpinnat Reserva Brut
Pairings that work perfectly with Vermell Corpinnat Reserva Brut
Original food and wine pairings with Vermell Corpinnat Reserva Brut
The Vermell Corpinnat Reserva Brut of Winery Castellroig matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of tagliatelle with seafood and saffron cream, rillettes of sardines or onigirazu.
Details and technical informations about Winery Castellroig's Vermell Corpinnat Reserva Brut.
Discover the grape variety: Xarello
Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.
Informations about the Winery Castellroig
The Winery Castellroig is one of of the world's great estates. It offers 33 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: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
