Winery EmendisCava Robert de Nola 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 Robert de Nola Brut from the Winery Emendis
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Robert de Nola Brut of Winery Emendis in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Robert de Nola Brut
Pairings that work perfectly with Cava Robert de Nola Brut
Original food and wine pairings with Cava Robert de Nola Brut
The Cava Robert de Nola Brut of Winery Emendis matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of lamb with okra sauce, dried tomato, feta and green olive cake or cod fillet in foil.
Details and technical informations about Winery Emendis's Cava Robert de Nola Brut.
Discover the grape variety: Xarello
Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.
Last vintages of this wine
The best vintages of Cava Robert de Nola Brut from Winery Emendis are 0
Informations about the Winery Emendis
The Winery Emendis is one of of the world's great estates. It offers 31 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
