Winery FizzCava Fizz Fizz
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 Fizz Fizz from the Winery Fizz
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Fizz Fizz of Winery Fizz in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Fizz Fizz
Pairings that work perfectly with Cava Fizz Fizz
Original food and wine pairings with Cava Fizz Fizz
The Cava Fizz Fizz of Winery Fizz matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of raoul's bouillabaisse, basil and cherry tomato clafoutis or papillote of fish with cumin onions.
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 Fizz Fizz from Winery Fizz are 0
Informations about the Winery Fizz
The Winery Fizz is one of of the world's greatest estates. It offers 3 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
