Winery FreixenetCava Carta Nevada Dulce
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 Carta Nevada Dulce from the Winery Freixenet
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Carta Nevada Dulce of Winery Freixenet 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 Carta Nevada Dulce of Winery Freixenet in the region of Cava often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Cava Carta Nevada Dulce
Pairings that work perfectly with Cava Carta Nevada Dulce
Original food and wine pairings with Cava Carta Nevada Dulce
The Cava Carta Nevada Dulce of Winery Freixenet matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of fish shells, tuna, tomato and olive cake or chinese style fish.
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 Carta Nevada Dulce from Winery Freixenet are 0
Informations about the Winery Freixenet
The Winery Freixenet is one of wineries to follow in Cava.. It offers 153 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
