Winery La GornalMaspericot Cava Brut Nature
Red wine
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Food and wine pairings with Maspericot Cava Brut Nature
Pairings that work perfectly with Maspericot Cava Brut Nature
Original food and wine pairings with Maspericot Cava Brut Nature
The Maspericot Cava Brut Nature of Winery La Gornal matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of shrimp in red sauce, roasted pumpkin seeds or island grouper.
Details and technical informations about Winery La Gornal's Maspericot Cava Brut Nature.
Discover the grape variety: Valdiguié
Supple and fruity reds with a clear ruby robe, melted tannins and fresh acidity, with aromas of red fruits (raspberry, cherry, strawberry), soft spices and floral notes. A light, thirst-quenching style, best drunk young, often by carbonic maceration. Grown in California as "Napa Gamay" and in Languedoc IGPs. An autochthonous south-west variety once ubiquitous in France, now in revival for modern cuvées.
Last vintages of this wine
The best vintages of Maspericot Cava Brut Nature from Winery La Gornal are 0, 2008
Informations about the Winery La Gornal
The Winery La Gornal is one of of the world's greatest estates. It offers 3 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
