Winery Roger d'AnoiaCava Rosado Seco
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 Cava Rosado Seco from the Winery Roger d'Anoia
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Rosado Seco of Winery Roger d'Anoia in the region of Cava is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Rosado Seco of Winery Roger d'Anoia in the region of Cava often reveals types of flavors of microbio, tree fruit or citrus fruit and sometimes also flavors of red fruit.
Food and wine pairings with Cava Rosado Seco
Pairings that work perfectly with Cava Rosado Seco
Original food and wine pairings with Cava Rosado Seco
The Cava Rosado Seco of Winery Roger d'Anoia matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of mussel clusters, beet and goat aperitif verrines or small fry.
Details and technical informations about Winery Roger d'Anoia's Cava Rosado Seco.
Discover the grape variety: Trepat
A very old grape variety found mainly in Catalonia (Spain), in the regions of Conca de Barbera and Costers del Segre, and also in the Balearic Islands, Murcia, Valencia, etc. It is said to be related to the white heben and has no link with the white trepat of Priorat. Before the phylloxera crisis, it could be found in Languedoc and Roussillon, which is no longer the case today, but it could be interesting for producing excellent and original rosé wines.
Last vintages of this wine
The best vintages of Cava Rosado Seco from Winery Roger d'Anoia are 2016, 0, 2008
Informations about the Winery Roger d'Anoia
The Winery Roger d'Anoia is one of of the world's greatest estates. It offers 5 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: Herbaceous
Vegetable odour reminiscent of freshly cut grass and considered a defect of the wine.
