Winery Mas MaciàCava Brut Rosat
Sparkling wine
This wine is a blend of 2 varietals which are the Pinot noir and the Trepat.
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 Brut Rosat from the Winery Mas Macià
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut Rosat of Winery Mas Macià in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Brut Rosat
Pairings that work perfectly with Cava Brut Rosat
Original food and wine pairings with Cava Brut Rosat
The Cava Brut Rosat of Winery Mas Macià matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of mussels with marinara, parmesan and poppy seed tuiles (5th meeting) or haddock with curry cream.
Details and technical informations about Winery Mas Macià's Cava Brut Rosat.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Cava Brut Rosat from Winery Mas Macià are 0
Informations about the Winery Mas Macià
The Winery Mas Macià is one of of the world's greatest estates. It offers 12 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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
