Winery HolaCava Suchi Brut
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 Suchi Brut from the Winery Hola
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Suchi Brut of Winery Hola in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Suchi Brut of Winery Hola in the region of Cava often reveals types of flavors of tree fruit.
Food and wine pairings with Cava Suchi Brut
Pairings that work perfectly with Cava Suchi Brut
Original food and wine pairings with Cava Suchi Brut
The Cava Suchi Brut of Winery Hola matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of cuttlefish a la plancha, tuna rillettes with st moret or fish curry à la reunion.
Details and technical informations about Winery Hola's Cava Suchi Brut.
Discover the grape variety: Jacquez
A natural French-American ternary hybrid that most certainly comes from an interspecific crossing between an unknown Vinifera with Vitis Aestivalis and Vitis Cinerea. The Jacquez was at the time the most multiplied in the World, present since always in the Portuguese island of Madeira. For a long time used as a direct producer, it was even used as a rootstock in the south of France, in the United States, in Mexico and in South Africa: some vines grafted on Jacquez still exist today. In France, it is one of the six hybrids prohibited since 1935 (included in European regulations): Clinton, Herbemont, Isabelle, Jacquez, Noah and Othello.
Last vintages of this wine
The best vintages of Cava Suchi Brut from Winery Hola are 2015, 0
Informations about the Winery Hola
The Winery Hola is one of of the world's greatest 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
