Winery Maset del Lleó1917 Cava Reserva Brut Nature
Sparkling wine
In the mouth this sparkling wine is a powerful 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 1917 Cava Reserva Brut Nature from the Winery Maset del Lleó
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the 1917 Cava Reserva Brut Nature of Winery Maset del Lleó in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the 1917 Cava Reserva Brut Nature of Winery Maset del Lleó in the region of Cava often reveals types of flavors of microbio, citrus fruit.
Food and wine pairings with 1917 Cava Reserva Brut Nature
Pairings that work perfectly with 1917 Cava Reserva Brut Nature
Original food and wine pairings with 1917 Cava Reserva Brut Nature
The 1917 Cava Reserva Brut Nature of Winery Maset del Lleó matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of thai shrimp sauce, lili's gressins or raoul's bouillabaisse.
Details and technical informations about Winery Maset del Lleó's 1917 Cava Reserva Brut Nature.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of 1917 Cava Reserva Brut Nature from Winery Maset del Lleó are 0
Informations about the Winery Maset del Lleó
The Winery Maset del Lleó is one of of the world's great estates. It offers 96 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
