Winery CodorníuCava La Pleta Chardonnay
Sparkling wine
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 La Pleta Chardonnay from the Winery Codorníu
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava La Pleta Chardonnay of Winery Codorníu 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 La Pleta Chardonnay of Winery Codorníu in the region of Cava often reveals types of flavors of microbio, tree fruit or citrus fruit.
Food and wine pairings with Cava La Pleta Chardonnay
Pairings that work perfectly with Cava La Pleta Chardonnay
Original food and wine pairings with Cava La Pleta Chardonnay
The Cava La Pleta Chardonnay of Winery Codorníu matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of chipirons / squids with tomato (basque country), parmesan and poppy seed tuiles (5th meeting) or sole fillets au gratin with mushrooms and shallots.
Details and technical informations about Winery Codorníu's Cava La Pleta Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Cava La Pleta Chardonnay from Winery Codorníu are 2009, 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
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: 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.
