Winery VilarnauComte de Subirats Cava Brut Nature
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 Comte de Subirats Cava Brut Nature from the Winery Vilarnau
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Comte de Subirats Cava Brut Nature of Winery Vilarnau in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Comte de Subirats Cava Brut Nature
Pairings that work perfectly with Comte de Subirats Cava Brut Nature
Original food and wine pairings with Comte de Subirats Cava Brut Nature
The Comte de Subirats Cava Brut Nature of Winery Vilarnau matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of stuffed squid in the sétoise sauce, hummus (chickpea puree) or my brazilian sister-in-law's coconut milk fish.
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 Comte de Subirats Cava Brut Nature 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: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
