Winery Castelo de PedregosaCava Reserva Blanc de Millésimé Brut Nature
Sparkling wine
This wine is a blend of 3 varietals which are the Xarello, the Macabeo and the Garnacha.
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 Reserva Blanc de Millésimé Brut Nature from the Winery Castelo de Pedregosa
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Reserva Blanc de Millésimé Brut Nature of Winery Castelo de Pedregosa in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Reserva Blanc de Millésimé Brut Nature of Winery Castelo de Pedregosa in the region of Cava often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Cava Reserva Blanc de Millésimé Brut Nature
Pairings that work perfectly with Cava Reserva Blanc de Millésimé Brut Nature
Original food and wine pairings with Cava Reserva Blanc de Millésimé Brut Nature
The Cava Reserva Blanc de Millésimé Brut Nature of Winery Castelo de Pedregosa matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of mussels spanish style, smoked salmon and lemon cake or fish shells.
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.
Last vintages of this wine
The best vintages of Cava Reserva Blanc de Millésimé Brut Nature from Winery Castelo de Pedregosa are 2019, 2015, 2018, 2017 and 2016.
Informations about the Winery Castelo de Pedregosa
The Winery Castelo de Pedregosa is one of of the world's greatest estates. It offers 35 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
