Winery VegalfaroCava Brut Nature Reserva
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 Cava Brut Nature Reserva from the Winery Vegalfaro
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut Nature Reserva of Winery Vegalfaro 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 Brut Nature Reserva of Winery Vegalfaro in the region of Cava often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak.
Food and wine pairings with Cava Brut Nature Reserva
Pairings that work perfectly with Cava Brut Nature Reserva
Original food and wine pairings with Cava Brut Nature Reserva
The Cava Brut Nature Reserva of Winery Vegalfaro matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of brasucade of mussels from languedoc, hummus or slimming cod squares.
Details and technical informations about Winery Vegalfaro's Cava Brut Nature Reserva.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Cava Brut Nature Reserva from Winery Vegalfaro are 2007, 0
Informations about the Winery Vegalfaro
The Winery Vegalfaro is one of of the world's great estates. It offers 42 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
