Winery HolaCava Brut Nature Pink
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 Nature Pink from the Winery Hola
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut Nature Pink of Winery Hola in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Brut Nature Pink
Pairings that work perfectly with Cava Brut Nature Pink
Original food and wine pairings with Cava Brut Nature Pink
The Cava Brut Nature Pink of Winery Hola matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of cataplana with seafood, tempura of vegetables and quick or fish blaff (west indies).
Details and technical informations about Winery Hola's Cava Brut Nature Pink.
Discover the grape variety: Queen
Intraspecific crossing obtained in 1954 in the United States by Professor Harold P. Olmo of the University of Davis (California) by crossing the Hamburg Muscat with the Sultana.
Last vintages of this wine
The best vintages of Cava Brut Nature Pink from Winery Hola are 0
Informations about the Winery Hola
The Winery Hola is one of of the world's great estates. It offers 13 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
