Winery Luis AlegreFincalegre Cava 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 Fincalegre Cava Brut from the Winery Luis Alegre
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Fincalegre Cava Brut of Winery Luis Alegre in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Fincalegre Cava Brut
Pairings that work perfectly with Fincalegre Cava Brut
Original food and wine pairings with Fincalegre Cava Brut
The Fincalegre Cava Brut of Winery Luis Alegre matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of norman mussels with cider, tomato tartar or my brazilian sister-in-law's coconut milk fish.
Details and technical informations about Winery Luis Alegre's Fincalegre Cava Brut.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Fincalegre Cava Brut from Winery Luis Alegre are 2008, 0, 2011
Informations about the Winery Luis Alegre
The Winery Luis Alegre is one of of the world's great estates. It offers 30 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: Marc
Solid part resulting from the pressing of the grape (stalks, pips, skins).
