Winery Cavas HillCava Brut
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 from the Winery Cavas Hill
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut of Winery Cavas Hill in the region of Catalogne is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
Food and wine pairings with Cava Brut
Pairings that work perfectly with Cava Brut
Original food and wine pairings with Cava Brut
The Cava Brut of Winery Cavas Hill matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of scallops with cream, sunshine pie with tomato pesto and pine nuts or tiéboudiène (rice with senegalese fish).
Details and technical informations about Winery Cavas Hill's Cava Brut.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Cava Brut from Winery Cavas Hill are 1970
Informations about the Winery Cavas Hill
The Winery Cavas Hill is one of of the world's great estates. It offers 57 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Foaming
Name given to the second alcoholic fermentation that sparkling wines undergo. It gives rise to a release of carbon dioxide in the bottle.
