Winery Cava Vives AmbròsCava Reserva 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 powerful 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 Brut from the Winery Cava Vives Ambròs
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Reserva Brut of Winery Cava Vives Ambròs in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Reserva Brut of Winery Cava Vives Ambròs in the region of Cava often reveals types of flavors of microbio.
Food and wine pairings with Cava Reserva Brut
Pairings that work perfectly with Cava Reserva Brut
Original food and wine pairings with Cava Reserva Brut
The Cava Reserva Brut of Winery Cava Vives Ambròs matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of wok of pointed cabbage with shrimps and lemongrass bo bun style, chicken skewers with curry and lemon or fried rice with vegetables.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Cava Reserva Brut from Winery Cava Vives Ambròs are 0
Informations about the Winery Cava Vives Ambròs
The Winery Cava Vives Ambròs is one of of the world's greatest estates. It offers 19 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
