Winery López MorenasCava Vinyet 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 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 Vinyet Brut from the Winery López Morenas
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Vinyet Brut of Winery López Morenas in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Vinyet Brut
Pairings that work perfectly with Cava Vinyet Brut
Original food and wine pairings with Cava Vinyet Brut
The Cava Vinyet Brut of Winery López Morenas matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of fish fondue, seaweed tartar or sauerkraut of the sea in casserole.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Cava Vinyet Brut from Winery López Morenas are 2019, 0
Informations about the Winery López Morenas
The Winery López Morenas is one of of the world's great estates. It offers 90 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
