Winery DignitatCava Selecció 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 Selecció Brut Nature from the Winery Dignitat
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Selecció Brut Nature of Winery Dignitat in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Selecció Brut Nature
Pairings that work perfectly with Cava Selecció Brut Nature
Original food and wine pairings with Cava Selecció Brut Nature
The Cava Selecció Brut Nature of Winery Dignitat matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of fondue with lao sukiyaki sauce (laos), cervelat in the alsatian style or lamb with okra sauce.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Cava Selecció Brut Nature from Winery Dignitat are 0
Informations about the Winery Dignitat
The Winery Dignitat is one of of the world's greatest estates. It offers 14 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
