Winery Joan Raventos RosellCava Heretat Vall-Ventos 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 Heretat Vall-Ventos Brut from the Winery Joan Raventos Rosell
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Heretat Vall-Ventos Brut of Winery Joan Raventos Rosell in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Heretat Vall-Ventos Brut
Pairings that work perfectly with Cava Heretat Vall-Ventos Brut
Original food and wine pairings with Cava Heretat Vall-Ventos Brut
The Cava Heretat Vall-Ventos Brut of Winery Joan Raventos Rosell matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of rice with seafood, green tomatoes in vinegar or sole fillets with butter.
Details and technical informations about Winery Joan Raventos Rosell's Cava Heretat Vall-Ventos Brut.
Discover the grape variety: Mondeuse
Mondeuse noir is a grape variety that originated in France (Savoie). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and medium sized grapes. Mondeuse noir can be found in many vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Languedoc & Roussillon, Loire Valley, Provence & Corsica, Rhône Valley, Beaujolais.
Last vintages of this wine
The best vintages of Cava Heretat Vall-Ventos Brut from Winery Joan Raventos Rosell are 0
Informations about the Winery Joan Raventos Rosell
The Winery Joan Raventos Rosell is one of of the world's great estates. It offers 48 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.
