Winery La Quarta VinícolaCava Amaya Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Cava Amaya Brut from the Winery La Quarta Vinícola
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Amaya Brut of Winery La Quarta Vinícola in the region of Cava is a with fine and regular bubbles.
Wine flavors and olphactive analysis
On the nose the Cava Amaya Brut of Winery La Quarta Vinícola in the region of Cava often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Cava Amaya Brut
Pairings that work perfectly with Cava Amaya Brut
Original food and wine pairings with Cava Amaya Brut
The Cava Amaya Brut of Winery La Quarta Vinícola matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of catalan zarzuela, lupine seeds for kemia (the aperitif) or fillets of sole.
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.
Last vintages of this wine
The best vintages of Cava Amaya Brut from Winery La Quarta Vinícola are 0
Informations about the Winery La Quarta Vinícola
The Winery La Quarta Vinícola is one of of the world's greatest estates. It offers 26 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: Extra raw
Champagne dosed between 0 and 6 grams of sugar (see dosage liqueur).
