Winery Mont-FerrantLa Senyora 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 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 La Senyora Brut Nature from the Winery Mont-Ferrant
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the La Senyora Brut Nature of Winery Mont-Ferrant 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 La Senyora Brut Nature of Winery Mont-Ferrant in the region of Cava often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with La Senyora Brut Nature
Pairings that work perfectly with La Senyora Brut Nature
Original food and wine pairings with La Senyora Brut Nature
The La Senyora Brut Nature of Winery Mont-Ferrant matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of seafood and mushroom quiche, melon and cucumber gazpacho or fish and shrimp curry.
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 La Senyora Brut Nature from Winery Mont-Ferrant are 0, 2013
Informations about the Winery Mont-Ferrant
The Winery Mont-Ferrant is one of of the world's greatest estates. It offers 38 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
