Winery Rosell MirCava El Serralet Brut Nature
Sparkling wine
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 El Serralet Brut Nature from the Winery Rosell Mir
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava El Serralet Brut Nature of Winery Rosell Mir 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 El Serralet Brut Nature of Winery Rosell Mir in the region of Cava often reveals types of flavors of earth, citrus fruit.
Food and wine pairings with Cava El Serralet Brut Nature
Pairings that work perfectly with Cava El Serralet Brut Nature
Original food and wine pairings with Cava El Serralet Brut Nature
The Cava El Serralet Brut Nature of Winery Rosell Mir matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of quinoa with shrimp, tuna samoussa or fillets of saint-pierre with cream.
Details and technical informations about Winery Rosell Mir's Cava El Serralet Brut Nature.
Discover the grape variety: Xarello
Structured, aromatic whites with full body and firm acidity, with aromas of white flowers, yellow fruits, fennel, fresh almond, Mediterranean herbs and mineral notes. Central component of Cava DO (with macabeo and parellada), bringing structure and ageing potential to Catalan sparkling wines. Also as ambitious still whites in Penedès DO and Classic Penedès. Native Catalan variety.
Last vintages of this wine
The best vintages of Cava El Serralet Brut Nature from Winery Rosell Mir are 2016, 0, 2017, 2008
Informations about the Winery Rosell Mir
The Winery Rosell Mir is one of of the world's greatest estates. It offers 22 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
