Winery CodorníuCava Clasico Brut Nature
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 Clasico Brut Nature from the Winery Codorníu
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Clasico Brut Nature of Winery Codorníu 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 Clasico Brut Nature of Winery Codorníu in the region of Cava often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of tree fruit, citrus fruit.
Food and wine pairings with Cava Clasico Brut Nature
Pairings that work perfectly with Cava Clasico Brut Nature
Original food and wine pairings with Cava Clasico Brut Nature
The Cava Clasico Brut Nature of Winery Codorníu matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of arroz de marisco, tuna rillettes with st moret or baked fish fillets with vegetables.
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 Cava Clasico Brut Nature from Winery Codorníu are 2010, 2013, 2011, 0
Informations about the Winery Codorníu
The Winery Codorníu is one of of the world's great estates. It offers 157 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
