Winery Castillo PereladaBlanc de Foc Brut
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 fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Blanc de Foc Brut from the Winery Castillo Perelada
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Blanc de Foc Brut of Winery Castillo Perelada in the region of Catalogne is a with fine and regular bubbles.
Food and wine pairings with Blanc de Foc Brut
Pairings that work perfectly with Blanc de Foc Brut
Original food and wine pairings with Blanc de Foc Brut
The Blanc de Foc Brut of Winery Castillo Perelada matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of quick paella, mozzarella sticks or fish with cream sauce.
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 Blanc de Foc Brut from Winery Castillo Perelada are 0
Informations about the Winery Castillo Perelada
The Winery Castillo Perelada is one of wineries to follow in Catalogne.. It offers 93 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
