Winery Co-OpCava Rosado 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 Cava Rosado Brut from the Winery Co-Op
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Rosado Brut of Winery Co-Op in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Rosado Brut
Pairings that work perfectly with Cava Rosado Brut
Original food and wine pairings with Cava Rosado Brut
The Cava Rosado Brut of Winery Co-Op matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of parillade of fish and seafood, lupine seeds for kemia (the aperitif) or sole fillets au gratin with mushrooms and shallots.
Details and technical informations about Winery Co-Op's Cava Rosado Brut.
Discover the grape variety: Bogdanusa
This grape variety was formerly cultivated in Croatia, more precisely on the island of Hvar in southern Dalmatia. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Cava Rosado Brut from Winery Co-Op are 2020, 0
Informations about the Winery Co-Op
The Winery Co-Op is one of of the world's greatest estates. It offers 24 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: Oenology
The science of the oenologist, which is essentially concerned with the elaboration and maturation of wines.
