Winery VallformosaYate Brut Rosado
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 Yate Brut Rosado from the Winery Vallformosa
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Yate Brut Rosado of Winery Vallformosa in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Yate Brut Rosado
Pairings that work perfectly with Yate Brut Rosado
Original food and wine pairings with Yate Brut Rosado
The Yate Brut Rosado of Winery Vallformosa matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of seafood and mushroom quiche, lili's gressins or cod fillets with lemon sauce.
Details and technical informations about Winery Vallformosa's Yate Brut Rosado.
Discover the grape variety: Malvoisie de Lipari
A very old vine, said to have originated in Greece. It is found in Spain, including the Canary Islands, in Portugal, including Madeira, in Croatia, etc., and is virtually unknown in France. It should be noted that many varieties have the synonym "malvasia" and therefore confusion between them is always possible, such as vermentino or tourbat with the Malvasia of Lipari, whose grapes are however quite different. - Synonyms: malvasia fina, malvasia de Sitges, malvasia grossa, malvasio dubrovcka, greco di Gerace (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of Yate Brut Rosado from Winery Vallformosa are 0
Informations about the Winery Vallformosa
The Winery Vallformosa is one of of the world's great estates. It offers 81 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
