Winery Olivé Batllori - Finca Castell de SubiratsCava 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 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 Nature from the Winery Olivé Batllori - Finca Castell de Subirats
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut Nature of Winery Olivé Batllori - Finca Castell de Subirats in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
Food and wine pairings with Cava Brut Nature
Pairings that work perfectly with Cava Brut Nature
Original food and wine pairings with Cava Brut Nature
The Cava Brut Nature of Winery Olivé Batllori - Finca Castell de Subirats matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of shrimp, coconut and ginger soup, bread with cheese and bacon or festive sea pot.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Cava Brut Nature from Winery Olivé Batllori - Finca Castell de Subirats are 0
Informations about the Winery Olivé Batllori - Finca Castell de Subirats
The Winery Olivé Batllori - Finca Castell de Subirats is one of of the world's greatest estates. It offers 4 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
