Winery SumarrocaAllier Gran Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Allier Gran Brut from the Winery Sumarroca
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Allier Gran Brut of Winery Sumarroca in the region of Cava is a with fine and regular bubbles.
Wine flavors and olphactive analysis
Food and wine pairings with Allier Gran Brut
Pairings that work perfectly with Allier Gran Brut
Original food and wine pairings with Allier Gran Brut
The Allier Gran Brut of Winery Sumarroca matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of squid from the mouth of the cavado river (portugal), snowman in pudding or fish pie and quick.
Details and technical informations about Winery Sumarroca's Allier Gran Brut.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Allier Gran Brut from Winery Sumarroca are 0
Informations about the Winery Sumarroca
The Winery Sumarroca is one of of the world's great estates. It offers 83 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
