Winery Conde de CaraltCava Tanners Brut
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 Tanners Brut from the Winery Conde de Caralt
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Tanners Brut of Winery Conde de Caralt in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
Food and wine pairings with Cava Tanners Brut
Pairings that work perfectly with Cava Tanners Brut
Original food and wine pairings with Cava Tanners Brut
The Cava Tanners Brut of Winery Conde de Caralt matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of fish fondue, hummus or fish with madras curry and coconut milk.
Details and technical informations about Winery Conde de Caralt's Cava Tanners Brut.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Cava Tanners Brut from Winery Conde de Caralt are 0
Informations about the Winery Conde de Caralt
The Winery Conde de Caralt is one of of the world's great estates. It offers 17 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
