Winery El XamfràBrut Rosé Trepat
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 Brut Rosé Trepat from the Winery El Xamfrà
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Brut Rosé Trepat of Winery El Xamfrà in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Brut Rosé Trepat
Pairings that work perfectly with Brut Rosé Trepat
Original food and wine pairings with Brut Rosé Trepat
The Brut Rosé Trepat of Winery El Xamfrà matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of zarzuela mayonapo, goat's cheese sandwich with honey or medallion of white fish with shrimp sauce.
Details and technical informations about Winery El Xamfrà's Brut Rosé Trepat.
Discover the grape variety: Trepat
Light, elegant reds and rosés with a clear ruby robe, fine tannins and fresh acidity. Delicate aromas of strawberry, raspberry, red cherry, rose, white flowers and spicy notes. Airy, refreshing palate. Star of Conca de Barberà DO in Catalonia and component of Cava DO rosés and Cava de Paraje Calificado, contributing aromatic finesse. Native Catalan variety, long overlooked, rediscovered for its elegant, fresh profile.
Last vintages of this wine
The best vintages of Brut Rosé Trepat from Winery El Xamfrà are 2014, 0
Informations about the Winery El Xamfrà
The Winery El Xamfrà is one of of the world's greatest estates. It offers 5 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
