Winery Moli ParelladaClos la Soleya Trepat Cava Brut Rosé
Sparkling wine
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 Clos la Soleya Trepat Cava Brut Rosé from the Winery Moli Parellada
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Clos la Soleya Trepat Cava Brut Rosé of Winery Moli Parellada in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Clos la Soleya Trepat Cava Brut Rosé
Pairings that work perfectly with Clos la Soleya Trepat Cava Brut Rosé
Original food and wine pairings with Clos la Soleya Trepat Cava Brut Rosé
The Clos la Soleya Trepat Cava Brut Rosé of Winery Moli Parellada matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of chicken chop suey, basil and cherry tomato clafoutis or back of cod with chorizo and parmesan crumble.
Details and technical informations about Winery Moli Parellada's Clos la Soleya Trepat Cava Brut Rosé.
Discover the grape variety: Trepat
A very old grape variety found mainly in Catalonia (Spain), in the regions of Conca de Barbera and Costers del Segre, and also in the Balearic Islands, Murcia, Valencia, etc. It is said to be related to the white heben and has no link with the white trepat of Priorat. Before the phylloxera crisis, it could be found in Languedoc and Roussillon, which is no longer the case today, but it could be interesting for producing excellent and original rosé wines.
Last vintages of this wine
The best vintages of Clos la Soleya Trepat Cava Brut Rosé from Winery Moli Parellada are 2015, 0
Informations about the Winery Moli Parellada
The Winery Moli Parellada 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
