Winery FreixenetCava Cuvée de Prestige Monastrell - Xarel-lo
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 Cuvée de Prestige Monastrell - Xarel-lo from the Winery Freixenet
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Cuvée de Prestige Monastrell - Xarel-lo of Winery Freixenet 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 Cuvée de Prestige Monastrell - Xarel-lo of Winery Freixenet in the region of Cava often reveals types of flavors of earth, microbio or citrus fruit.
Food and wine pairings with Cava Cuvée de Prestige Monastrell - Xarel-lo
Pairings that work perfectly with Cava Cuvée de Prestige Monastrell - Xarel-lo
Original food and wine pairings with Cava Cuvée de Prestige Monastrell - Xarel-lo
The Cava Cuvée de Prestige Monastrell - Xarel-lo of Winery Freixenet matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of crab matoutou, twists with anchovies or monkfish with honey and cider vinegar.
Details and technical informations about Winery Freixenet's Cava Cuvée de Prestige Monastrell - Xarel-lo.
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 Cuvée de Prestige Monastrell - Xarel-lo from Winery Freixenet are 2010, 2015
Informations about the Winery Freixenet
The Winery Freixenet is one of of the world's great estates. It offers 152 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.
News related to this wine
At the heart of the terroirs of Mâcon-Vinzelles
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Vinzelles, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
The Irancy appellation seen by Clotilde Davenne
Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https: ...
The appellations of Bourgogne
Understand the hierarchy of Burgundy wine appellations in less than a minute! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
