Winery VilarnauCava Demi Sec
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
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 Demi Sec from the Winery Vilarnau
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Demi Sec of Winery Vilarnau in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Demi Sec of Winery Vilarnau in the region of Cava often reveals types of flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Cava Demi Sec
Pairings that work perfectly with Cava Demi Sec
Original food and wine pairings with Cava Demi Sec
The Cava Demi Sec of Winery Vilarnau matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of pasta shells, assortments of mini savoury tarts or flounder fillets with parsley.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Cava Demi Sec from Winery Vilarnau are 0
Informations about the Winery Vilarnau
The Winery Vilarnau is one of of the world's great 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
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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
