Winery VilarnauCava Ice
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 Ice from the Winery Vilarnau
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Ice of Winery Vilarnau in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Ice
Pairings that work perfectly with Cava Ice
Original food and wine pairings with Cava Ice
The Cava Ice of Winery Vilarnau matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of blanquette of the sea, baked potato churros or beef tartar with thai flavors.
Details and technical informations about Winery Vilarnau's Cava Ice.
Discover the grape variety: Xarello
Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.
Last vintages of this wine
The best vintages of Cava Ice 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
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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
