Winery Rosell MirJosep i Pau Bombolles
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Josep i Pau Bombolles
Pairings that work perfectly with Josep i Pau Bombolles
Original food and wine pairings with Josep i Pau Bombolles
The Josep i Pau Bombolles of Winery Rosell Mir matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of marinated veal skewers with herbs, chicken pie or rabbit with beer and mustard.
Details and technical informations about Winery Rosell Mir's Josep i Pau Bombolles.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Josep i Pau Bombolles from Winery Rosell Mir are 0
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 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.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
