Winery SignatS de Signat Brut
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 S de Signat Brut from the Winery Signat
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the S de Signat Brut of Winery Signat in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with S de Signat Brut
Pairings that work perfectly with S de Signat Brut
Original food and wine pairings with S de Signat Brut
The S de Signat Brut of Winery Signat matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of gari (cassava flour) with shrimps (africa), smoked salmon and lemon cake or monkfish, prawn and apple skewers.
Details and technical informations about Winery Signat's S de Signat Brut.
Discover the grape variety: Xarello
Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.
Last vintages of this wine
The best vintages of S de Signat Brut from Winery Signat are 0
Informations about the Winery Signat
The Winery Signat is one of of the world's greatest estates. It offers 6 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: Amylic
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
