Winery SuriolCava Azimut Brut Nature
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
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 Azimut Brut Nature from the Winery Suriol
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Azimut Brut Nature of Winery Suriol in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Azimut Brut Nature of Winery Suriol in the region of Cava often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Cava Azimut Brut Nature
Pairings that work perfectly with Cava Azimut Brut Nature
Original food and wine pairings with Cava Azimut Brut Nature
The Cava Azimut Brut Nature of Winery Suriol matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of soy and shrimp noodles, bacon-gruyere-tomato cake or monkfish, prawn and apple skewers.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Cava Azimut Brut Nature from Winery Suriol are 2020, 0
Informations about the Winery Suriol
The Winery Suriol is one of of the world's greatest estates. It offers 38 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: Bouquet
The tertiary aromas that develop during aging and characterize the wine at its peak. This term is improperly used to refer to the aromas of a wine in general.
