Winery CYJ DelicatessenTorello Cava
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 Torello Cava from the Winery CYJ Delicatessen
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Torello Cava of Winery CYJ Delicatessen in the region of Catalogne is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Torello Cava
Pairings that work perfectly with Torello Cava
Original food and wine pairings with Torello Cava
The Torello Cava of Winery CYJ Delicatessen matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of thai shrimp soup (tom yam goong), radicchio and pancetta rolls or cod fillet with shallots and mustard.
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 CYJ Delicatessen
The Winery CYJ Delicatessen is one of of the world's greatest estates. It offers 2 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
