Bodegas MitosCava Brut Rosé Bio
Sparkling wine
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 Brut Rosé Bio from the Bodegas Mitos
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut Rosé Bio of Bodegas Mitos in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Brut Rosé Bio
Pairings that work perfectly with Cava Brut Rosé Bio
Original food and wine pairings with Cava Brut Rosé Bio
The Cava Brut Rosé Bio of Bodegas Mitos matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of scallops in coral sauce, snowman in pudding or fish on a bed of leek and potatoes.
Details and technical informations about Bodegas Mitos's Cava Brut Rosé Bio.
Discover the grape variety: Crimson seedless
Cross between Emperor and C 133-199 obtained in the United States (California) by David Wilder Ramming and Ronald Tarailo and where it is cultivated since 1989. In California, it is today one of the most present varieties of table. It is also found in South America, South Africa, Spain, etc. - Synonymy: USDA selection C 102-26 (for all the synonyms of the varieties, click here!).
Informations about the Bodegas Mitos
The Bodegas Mitos is one of of the world's great estates. It offers 20 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
