Winery GramonaCava Celler Batlle
Sparkling wine
This wine is composed of 100% of the grape variety Macabeo.
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.
The Cava Celler Batlle of the Winery Gramona is in the top 40 of wines of Cava.
Taste structure of the Cava Celler Batlle from the Winery Gramona
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Celler Batlle of Winery Gramona 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 Celler Batlle of Winery Gramona in the region of Cava often reveals types of flavors of cream, oaky or citrus and sometimes also flavors of apples, peach or butter.
Food and wine pairings with Cava Celler Batlle
Pairings that work perfectly with Cava Celler Batlle
Original food and wine pairings with Cava Celler Batlle
The Cava Celler Batlle of Winery Gramona matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of scallops, tuna rillettes with st moret or cod and potato gratin.
Details and technical informations about Winery Gramona's Cava Celler Batlle.
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 Celler Batlle from Winery Gramona are 2010, 2009, 2007, 2006 and 2000.
Informations about the Winery Gramona
The Winery Gramona is one of of the world's greatest estates. It offers 72 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: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
