Winery Rexach BaquésReserva Brut Imperial
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 fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Reserva Brut Imperial from the Winery Rexach Baqués
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Reserva Brut Imperial of Winery Rexach Baqués in the region of Cava is a with fine and regular bubbles.
Food and wine pairings with Reserva Brut Imperial
Pairings that work perfectly with Reserva Brut Imperial
Original food and wine pairings with Reserva Brut Imperial
The Reserva Brut Imperial of Winery Rexach Baqués matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of fish and shrimp curry, goat's cheese sandwich with honey or zohra's fish tagine.
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 Reserva Brut Imperial from Winery Rexach Baqués are 0
Informations about the Winery Rexach Baqués
The Winery Rexach Baqués 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
