Winery ClaverolCava Brut Reserva Méthode Tradicional
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 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 Brut Reserva Méthode Tradicional from the Winery Claverol
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut Reserva Méthode Tradicional of Winery Claverol in the region of Catalogne is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Brut Reserva Méthode Tradicional
Pairings that work perfectly with Cava Brut Reserva Méthode Tradicional
Original food and wine pairings with Cava Brut Reserva Méthode Tradicional
The Cava Brut Reserva Méthode Tradicional of Winery Claverol matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of cassolettes of scallops, verrine of beetroot and saint moret or monkfish blanquette with saffron.
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.
Informations about the Winery Claverol
The Winery Claverol is one of of the world's greatest estates. It offers 1 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.
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The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
