Winery VilarnauCava Barcelona Semi Seco
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 Barcelona Semi Seco from the Winery Vilarnau
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Barcelona Semi Seco of Winery Vilarnau in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Barcelona Semi Seco of Winery Vilarnau in the region of Cava often reveals types of flavors of earth, microbio or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Cava Barcelona Semi Seco
Pairings that work perfectly with Cava Barcelona Semi Seco
Original food and wine pairings with Cava Barcelona Semi Seco
The Cava Barcelona Semi Seco of Winery Vilarnau matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of scallops in coral sauce, aperitif skewers edam/basilic/dry apricot or monkfish, prawn and apple skewers.
Details and technical informations about Winery Vilarnau's Cava Barcelona Semi Seco.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Last vintages of this wine
The best vintages of Cava Barcelona Semi Seco from Winery Vilarnau are 0
Informations about the Winery Vilarnau
The Winery Vilarnau is one of of the world's greatest estates. It offers 56 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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
