Winery Oriol RossellCava Ubalda Reserva 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 Ubalda Reserva Brut Nature from the Winery Oriol Rossell
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Ubalda Reserva Brut Nature of Winery Oriol Rossell in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Ubalda Reserva Brut Nature of Winery Oriol Rossell in the region of Cava often reveals types of flavors of microbio.
Food and wine pairings with Cava Ubalda Reserva Brut Nature
Pairings that work perfectly with Cava Ubalda Reserva Brut Nature
Original food and wine pairings with Cava Ubalda Reserva Brut Nature
The Cava Ubalda Reserva Brut Nature of Winery Oriol Rossell matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of spanish paella, toast with foie gras and gingerbread or american-style monkfish.
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 Cava Ubalda Reserva Brut Nature from Winery Oriol Rossell are 0
Informations about the Winery Oriol Rossell
The Winery Oriol Rossell is one of of the world's great estates. It offers 24 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
