Winery Mont MarçalCava Reserva Brut Rosè
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 Cava Reserva Brut Rosè from the Winery Mont Marçal
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Reserva Brut Rosè of Winery Mont Marçal in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Reserva Brut Rosè
Pairings that work perfectly with Cava Reserva Brut Rosè
Original food and wine pairings with Cava Reserva Brut Rosè
The Cava Reserva Brut Rosè of Winery Mont Marçal matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of lobster tail armorican style, radicchio and pancetta rolls or fish casserole with small vegetables, chives and paprika.
Details and technical informations about Winery Mont Marçal's Cava Reserva Brut Rosè.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Mont Marçal
The Winery Mont Marçal is one of of the world's great estates. It offers 50 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
