Winery Masia EstalellaCava 1959 Brut Nature
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 1959 Brut Nature from the Winery Masia Estalella
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava 1959 Brut Nature of Winery Masia Estalella in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava 1959 Brut Nature of Winery Masia Estalella in the region of Cava often reveals types of flavors of citrus fruit.
Food and wine pairings with Cava 1959 Brut Nature
Pairings that work perfectly with Cava 1959 Brut Nature
Original food and wine pairings with Cava 1959 Brut Nature
The Cava 1959 Brut Nature of Winery Masia Estalella matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of rice with seafood, tuna, tomato and olive cake or sole meuniere.
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 1959 Brut Nature from Winery Masia Estalella are 0
Informations about the Winery Masia Estalella
The Winery Masia Estalella is one of of the world's greatest estates. It offers 5 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: Sweet (flavor)
The flavour provided by the residual sugars naturally present in the wine as well as by certain alcohols. This sensation can range from a simple impression of smoothness to a clear sweetness. We speak of roundness, fatness and mellowness.
