Winery German GilabertCava Brut Nature Rosat
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 Brut Nature Rosat from the Winery German Gilabert
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut Nature Rosat of Winery German Gilabert 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 Brut Nature Rosat of Winery German Gilabert in the region of Cava often reveals types of flavors of earth, tree fruit or red fruit.
Food and wine pairings with Cava Brut Nature Rosat
Pairings that work perfectly with Cava Brut Nature Rosat
Original food and wine pairings with Cava Brut Nature Rosat
The Cava Brut Nature Rosat of Winery German Gilabert matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of marinated mussels with parsley, tuna and tomato mini quiches without batter or saithe in foil.
Details and technical informations about Winery German Gilabert's Cava Brut Nature Rosat.
Discover the grape variety: Trepat
Light, elegant reds and rosés with a clear ruby robe, fine tannins and fresh acidity. Delicate aromas of strawberry, raspberry, red cherry, rose, white flowers and spicy notes. Airy, refreshing palate. Star of Conca de Barberà DO in Catalonia and component of Cava DO rosés and Cava de Paraje Calificado, contributing aromatic finesse. Native Catalan variety, long overlooked, rediscovered for its elegant, fresh profile.
Last vintages of this wine
The best vintages of Cava Brut Nature Rosat from Winery German Gilabert are 0
Informations about the Winery German Gilabert
The Winery German Gilabert is one of of the world's greatest estates. It offers 2 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: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
