Winery Pago de TharsysCava Conde Laurel Brut
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 Conde Laurel Brut from the Winery Pago de Tharsys
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Conde Laurel Brut of Winery Pago de Tharsys in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Conde Laurel Brut
Pairings that work perfectly with Cava Conde Laurel Brut
Original food and wine pairings with Cava Conde Laurel Brut
The Cava Conde Laurel Brut of Winery Pago de Tharsys matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of shrimp in red sauce, radicchio and pancetta rolls or provencal bourride.
Details and technical informations about Winery Pago de Tharsys's Cava Conde Laurel Brut.
Discover the grape variety: Cacaboué
Previous
Last vintages of this wine
The best vintages of Cava Conde Laurel Brut from Winery Pago de Tharsys are 0
Informations about the Winery Pago de Tharsys
The Winery Pago de Tharsys is one of of the world's great estates. It offers 68 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: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
