Winery NuvianaCava Dulce
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.
The Cava Dulce of the Winery Nuviana is in the top 90 of wines of Cava.
Taste structure of the Cava Dulce from the Winery Nuviana
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Dulce of Winery Nuviana in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Dulce
Pairings that work perfectly with Cava Dulce
Original food and wine pairings with Cava Dulce
The Cava Dulce of Winery Nuviana matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of crab matoutou, baked tortilla or chicken chop suey.
Details and technical informations about Winery Nuviana's Cava Dulce.
Discover the grape variety: Xarello
Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.
Last vintages of this wine
The best vintages of Cava Dulce from Winery Nuviana are 2013, 0, 2017, 2018
Informations about the Winery Nuviana
The Winery Nuviana is one of of the world's greatest estates. It offers 15 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: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
