Winery SuriolCava Castell de Soterra Brut
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 fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Cava Castell de Soterra Brut from the Winery Suriol
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Castell de Soterra Brut of Winery Suriol in the region of Cava is a with fine and regular bubbles.
Food and wine pairings with Cava Castell de Soterra Brut
Pairings that work perfectly with Cava Castell de Soterra Brut
Original food and wine pairings with Cava Castell de Soterra Brut
The Cava Castell de Soterra Brut of Winery Suriol matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of blanquette of the sea, baked chestnuts or sublime fish and shrimp colombo.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Last vintages of this wine
The best vintages of Cava Castell de Soterra Brut from Winery Suriol are 0
Informations about the Winery Suriol
The Winery Suriol is one of of the world's great 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
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
