Winery VariasCava Al·legoria Brut Nature Rosat
Sparkling wine
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 Al·legoria Brut Nature Rosat from the Winery Varias
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Al·legoria Brut Nature Rosat of Winery Varias in the region of Cava is a with fine and regular bubbles.
Food and wine pairings with Cava Al·legoria Brut Nature Rosat
Pairings that work perfectly with Cava Al·legoria Brut Nature Rosat
Original food and wine pairings with Cava Al·legoria Brut Nature Rosat
The Cava Al·legoria Brut Nature Rosat of Winery Varias matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of catalan zarzuela, verrine of beetroot and saint moret or cod with chorizo.
Details and technical informations about Winery Varias's Cava Al·legoria Brut Nature Rosat.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Cava Al·legoria Brut Nature Rosat from Winery Varias are 0
Informations about the Winery Varias
The Winery Varias is one of of the world's great estates. It offers 22 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
