Winery SparCava Brut Método Tradicional
Sparkling wine
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 Brut Método Tradicional from the Winery Spar
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut Método Tradicional of Winery Spar in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Brut Método Tradicional
Pairings that work perfectly with Cava Brut Método Tradicional
Original food and wine pairings with Cava Brut Método Tradicional
The Cava Brut Método Tradicional of Winery Spar matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of marinated shrimp sautéed asian style, tuna rillettes or sole fillets with butter.
Details and technical informations about Winery Spar's Cava Brut Método Tradicional.
Discover the grape variety: Bombino blanc
This grape variety was originally cultivated in the south of Italy, in the region of Puglia to be precise. Today, it can be found in many other Italian wine regions, including Abruzzo, Lazio, Marche, Emilia-Romagna, etc. In France, it is almost unknown. It certainly has many relatives of Italian origin, known or less known, without us being able to cite them with certainty, especially since we find identical synonyms for them. However, we can affirm that the Trebbiano of Abruzzo is not the white Bombino and that the black Bombino is not related to the white.
Last vintages of this wine
The best vintages of Cava Brut Método Tradicional from Winery Spar are 2001, 0
Informations about the Winery Spar
The Winery Spar is one of of the world's great estates. It offers 40 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
