Winery TorreblancaCava Garlet 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 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 Garlet Brut from the Winery Torreblanca
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Garlet Brut of Winery Torreblanca 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 Garlet Brut of Winery Torreblanca in the region of Cava often reveals types of flavors of oak, tree fruit.
Food and wine pairings with Cava Garlet Brut
Pairings that work perfectly with Cava Garlet Brut
Original food and wine pairings with Cava Garlet Brut
The Cava Garlet Brut of Winery Torreblanca matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of stuffed squid, chorizo rillettes or blanquette with 2 fish and seafood.
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 Garlet Brut from Winery Torreblanca are 0
Informations about the Winery Torreblanca
The Winery Torreblanca is one of of the world's greatest estates. It offers 11 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: 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.
