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Buy Light and vibrant wine
Light and vibrant sparkling wines are made using the traditional method or champenoise with fresh style and the primary aromas of the fruit and the short bottle aging. In this section we can find the white and pink sparkling wines with a not very long aging and therefore stand out by white fruit, floral, nuts and ripe citrus aromas; and acidic and fresh taste sensations thus we have a wine profile with tension by the detachment of the crunchy and tight bubbles. Depending on the residual sugar after the disgorge (brut nature, extra brut and brut) may be noticed more or less dry as the weight in the mouth will have greater volume the less dry they are. The time factor during rhyme aging is decisive as the primary aromas of white fruit give way to the secondary aromas characteristic of fermentation such as yeasts, butters, pastries and spices.
They are ideal wines to consume at a temperature around 6-8ºC with all kinds of dishes and ingredients, as they are sparkling and very gastronomic. The brut nature and extra brut for their dry profile perfectly blend with fatty white seafood and fish, dry and salty seafood, preserved salted fish (roe, anchovies and mojama) and stewed poultry. The sparkling brut wines are good companions in spring days before an aperitif based on foie gras, sausages and charcuterie.
The most common varieties such as Xarel.lo, Macabeo, Parellada and Trepat in the Cava, Conca del Riu Anoia and Clàssic Penedés designations of origin; Chardonnay, Pinot Noir and Pinot Meunier for Champagne wines non millésimé (without vintage); and Riesling for the German Sekt are used to make this type of sparkling wine.
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Buy Light and vibrant wine
Light and vibrant sparkling wines are made using the traditional method or champenoise with fresh style and the primary aromas of the fruit and the short bottle aging. In this section we can find the white and pink sparkling wines with a not very long aging and therefore stand out by white fruit, floral, nuts and ripe citrus aromas; and acidic and fresh taste sensations thus we have a wine profile with tension by the detachment of the crunchy and tight bubbles. Depending on the residual sugar after the disgorge (brut nature, extra brut and brut) may be noticed more or less dry as the weight in the mouth will have greater volume the less dry they are. The time factor during rhyme aging is decisive as the primary aromas of white fruit give way to the secondary aromas characteristic of fermentation such as yeasts, butters, pastries and spices.
They are ideal wines to consume at a temperature around 6-8ºC with all kinds of dishes and ingredients, as they are sparkling and very gastronomic. The brut nature and extra brut for their dry profile perfectly blend with fatty white seafood and fish, dry and salty seafood, preserved salted fish (roe, anchovies and mojama) and stewed poultry. The sparkling brut wines are good companions in spring days before an aperitif based on foie gras, sausages and charcuterie.
The most common varieties such as Xarel.lo, Macabeo, Parellada and Trepat in the Cava, Conca del Riu Anoia and Clàssic Penedés designations of origin; Chardonnay, Pinot Noir and Pinot Meunier for Champagne wines non millésimé (without vintage); and Riesling for the German Sekt are used to make this type of sparkling wine.