Winery SumarrocaCava Reserva Brut Rosé
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 Reserva Brut Rosé from the Winery Sumarroca
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Reserva Brut Rosé of Winery Sumarroca in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Reserva Brut Rosé
Pairings that work perfectly with Cava Reserva Brut Rosé
Original food and wine pairings with Cava Reserva Brut Rosé
The Cava Reserva Brut Rosé of Winery Sumarroca matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of spaghetti with squid ink (italy), roasted pumpkin seeds or fillets of sole.
Details and technical informations about Winery Sumarroca's Cava Reserva Brut Rosé.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Cava Reserva Brut Rosé from Winery Sumarroca are 2018, 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.
