Winery HorusMetodo Tradicional Cava Brut
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
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 Metodo Tradicional Cava Brut from the Winery Horus
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Metodo Tradicional Cava Brut of Winery Horus in the region of Catalogne is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Metodo Tradicional Cava Brut
Pairings that work perfectly with Metodo Tradicional Cava Brut
Original food and wine pairings with Metodo Tradicional Cava Brut
The Metodo Tradicional Cava Brut of Winery Horus matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of lobster tail armorican style, tuna rillettes with st moret or sole fillets with shrimp and curry.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Informations about the Winery Horus
The Winery Horus is one of of the world's greatest estates. It offers 1 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
News related to this wine
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The word of the wine: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.