Winery Ramon FreixaBurbujas Cava Brut
Sparkling wine
In the mouth this sparkling wine is a powerful 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 Burbujas Cava Brut from the Winery Ramon Freixa
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Burbujas Cava Brut of Winery Ramon Freixa in the region of Catalogne is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Burbujas Cava Brut
Pairings that work perfectly with Burbujas Cava Brut
Original food and wine pairings with Burbujas Cava Brut
The Burbujas Cava Brut of Winery Ramon Freixa matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of lobster and scallops on a bed of leeks, tempura of vegetables and quick or cod with curry sauce.
Details and technical informations about Winery Ramon Freixa's Burbujas Cava Brut.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to 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 medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Ramon Freixa
The Winery Ramon Freixa is one of of the world's greatest estates. It offers 1 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
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The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
