Winery Vinyes SingularsCava 609 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 609 Brut Nature from the Winery Vinyes Singulars
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava 609 Brut Nature of Winery Vinyes Singulars in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava 609 Brut Nature
Pairings that work perfectly with Cava 609 Brut Nature
Original food and wine pairings with Cava 609 Brut Nature
The Cava 609 Brut Nature of Winery Vinyes Singulars matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of raoul's bouillabaisse, toast with smoked salmon cream or oven marinated swordfish.
Details and technical informations about Winery Vinyes Singulars's Cava 609 Brut Nature.
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.
Informations about the Winery Vinyes Singulars
The Winery Vinyes Singulars is one of of the world's great estates. It offers 24 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.
News related to this wine
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The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
