Winery Wm MorrisonCava Brut
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 from the Winery Wm Morrison
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Brut of Winery Wm Morrison in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cava Brut
Pairings that work perfectly with Cava Brut
Original food and wine pairings with Cava Brut
The Cava Brut of Winery Wm Morrison matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of three ways to prepare chinese noodles, steamed carrots with saffron or baked monkfish fillets with tomato.
Details and technical informations about Winery Wm Morrison's Cava Brut.
Discover the grape variety: Xarello
Most certainly Spanish, it is practically unknown in France, registered in the Official Catalogue of wine grape varieties, list A2.
Last vintages of this wine
The best vintages of Cava Brut from Winery Wm Morrison are 2015, 2014, 2011, 2013
Informations about the Winery Wm Morrison
The Winery Wm Morrison is one of of the world's great estates. It offers 104 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.
News related to this wine
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The word of the wine: Casting
Preparatory phase of the wine-making process consisting in bursting the grapes in order to release the juice.