Winery Palau GazoCava Brut
Sparkling wine
This wine is a blend of 3 varietals which are the Chardonnay, 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 from the Winery Palau Gazo
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut of Winery Palau Gazo 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 Brut of Winery Palau Gazo in the region of Cava often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Cava Brut
Pairings that work perfectly with Cava Brut
Original food and wine pairings with Cava Brut
The Cava Brut of Winery Palau Gazo matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of cuttlefish a la plancha, beet and goat aperitif verrines or breton cotriade.
Details and technical informations about Winery Palau Gazo's Cava Brut.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Cava Brut from Winery Palau Gazo are 2008, 0
Informations about the Winery Palau Gazo
The Winery Palau Gazo is one of of the world's greatest estates. It offers 7 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
