Winery TorellóFinca Can Martí Brut Corpinnat
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 Finca Can Martí Brut Corpinnat from the Winery Torelló
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Finca Can Martí Brut Corpinnat of Winery Torelló 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 Finca Can Martí Brut Corpinnat of Winery Torelló in the region of Cava often reveals types of flavors of grapefruit, citrus or pear and sometimes also flavors of vegetal, tree fruit or citrus fruit.
Food and wine pairings with Finca Can Martí Brut Corpinnat
Pairings that work perfectly with Finca Can Martí Brut Corpinnat
Original food and wine pairings with Finca Can Martí Brut Corpinnat
The Finca Can Martí Brut Corpinnat of Winery Torelló matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of rice with seafood, emulsion of foie gras with pata negra or monkfish curry with coconut milk.
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 Finca Can Martí Brut Corpinnat from Winery Torelló are 2014, 2013, 2012
Informations about the Winery Torelló
The Winery Torelló is one of of the world's great estates. It offers 36 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
