Winery GrimauTrencadis Cava Brut Nature
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 Trencadis Cava Brut Nature from the Winery Grimau
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Trencadis Cava Brut Nature of Winery Grimau in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Trencadis Cava Brut Nature
Pairings that work perfectly with Trencadis Cava Brut Nature
Original food and wine pairings with Trencadis Cava Brut Nature
The Trencadis Cava Brut Nature of Winery Grimau matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of valencian paella, verrine of beetroot and saint moret or fillet of pollock with mushrooms in white wine sauce.
Details and technical informations about Winery Grimau's Trencadis Cava Brut Nature.
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 Trencadis Cava Brut Nature from Winery Grimau are 0
Informations about the Winery Grimau
The Winery Grimau is one of of the world's greatest estates. It offers 16 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: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
