Winery NelemanCava Brut Organic Rosado
Sparkling wine
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 Cava Brut Organic Rosado from the Winery Neleman
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut Organic Rosado of Winery Neleman in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Brut Organic Rosado
Pairings that work perfectly with Cava Brut Organic Rosado
Original food and wine pairings with Cava Brut Organic Rosado
The Cava Brut Organic Rosado of Winery Neleman matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of monkfish in foil, hummus (chickpea puree) or fish soup from marseille by lucette.
Details and technical informations about Winery Neleman's Cava Brut Organic Rosado.
Discover the grape variety: Valensi
Light, simply fruity reds with a pale ruby colour, soft tannins and a light palate with moderate acidity, featuring understated aromas of red fruits. Discreet Provençal profile. Nearly extinct, preserved in INRAE varietal collections for its heritage value; it bears witness to the pre-phylloxera ampelographic diversity of southern France and is among the patrimonial varieties under study. Rare French black variety, once grown in Provence.
Last vintages of this wine
The best vintages of Cava Brut Organic Rosado from Winery Neleman are 0
Informations about the Winery Neleman
The Winery Neleman is one of of the world's great estates. It offers 56 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
