Winery MonastellMas Xarot 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 Mas Xarot Brut from the Winery Monastell
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Mas Xarot Brut of Winery Monastell 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 Mas Xarot Brut of Winery Monastell in the region of Cava often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Mas Xarot Brut
Pairings that work perfectly with Mas Xarot Brut
Original food and wine pairings with Mas Xarot Brut
The Mas Xarot Brut of Winery Monastell matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of sautéed squid with parsley, pizza-style appetizer croissants or fillet of saithe with mustard.
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 Mas Xarot Brut from Winery Monastell are 0
Informations about the Winery Monastell
The Winery Monastell is one of of the world's greatest estates. It offers 21 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: Oenographer
Wine label collector. It is becoming increasingly difficult to obtain the labels of famous vintages, which thus seek to avoid forgeries.
