Cava Brut Cuvée Especial - Oriol Rossell

In the glass, the Cava Brut Cuvée Especial from the pen of Oriol Rossell reveals a brilliant shimmering golden yellow color. The sparkle of this sparkling wine shines in the glass wonderfully long-lasting and fine. When swirling the glass, this sparkling wine is characterized by a wonderful lightness that makes it dance lively in the glass. To the nose, this Oriol Rossell sparkling wine shows all sorts of ripe apple, peaches and honeydew melon.

On the tongue, this light-bodied sparkling wine is characterized by an incredibly light, crisp and creamy texture. The final of this sparkling wine from the wine-growing region of Catalonia, more precisely from Cava DO, finally convinces with beautiful reverberation. The finish is also accompanied by mineral notes of the soils dominated by limestone and clay.

Vinification of Oriol Rossell Cava Brut Cuvée Especial

The elegant Cava Brut Cuvée Especial from Spain is a cuvée, pressed from the grape varieties Parellada, Viura and Xarel-lo. In Catalonia, the vines that produce the grapes for this wine grow on soils of clay and limestone. Of course, the Cava Brut Cuvée Especial is also determined by more than just the soil Cava DO. This Spaniard can be described as an Old World wine in the best sense of the word, presenting itself as extraordinarily youthful and complex. The fact that the Parellada, Viura and Xarel-lo grapes thrive under the influence of a warm climate also has an influence on the maturity of the vintage that cannot be dismissed. This manifests itself, among other things, in particularly well ripened grapes and rather high alcohol content in the wine. After harvesting, the grapes are taken to the press house by the fastest route. Here they are sorted and gently pressed. This is followed by fermentation of the base wines.

Supper recommendation for Oriol Rossell Cava Brut Cuvée Especial

Experience this sparkling wine from Spain best very well chilled at 5 - 7 ° C as an accompanying wine to fried trout with ginger pear, omelet with salmon and fennel or fruity endive salad.

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