Freixenet – Carta Nevada

Freixenet – Carta Nevada

Carta Nevada Brut carries a refreshing light, clean taste and appealing finish.
Full, ripe peach-apricot fruit and vanilla flavors burst forth with a big round softness in the mouth.
It's perfect for brunch.

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Style Carta Nevada has a residual sugar level of 1.5%, giving it a frutier flavor, even though it remains technically a Brut.
Carta Nevada Brut carries a refreshing light, clean taste and appealing finish.
Full, ripe peach – apricot and vanilla flavors burst forth with a big round softness in the mouth.
It’s perfect for brunch.
Food This wine is the perfect brunch beverage, in a fruity cocktail or with Asian food.
 
Data sheet
Grape Varietal Blend
Origin Spain
Cultivar Macabeo, Xarel•lo and Parellada in equal parts
Alcohol/Vol. 11.5%
Acidity 58 g/l
Residual Sugar 1.5%
Barcode 8410036002015
 
Producer

The Freixenet winery is located in the heart of the Penedès region, in the town of Sant Sadurní (about 45km from Barcelona).
This family-run firm has become one of the world’s biggest-selling producers of sparkling wine and the leading brand in Spain.
Freixenet currently owns wineries in some of the world’s most important wine-growing areas and its products are exported to more than 150 countries.

 
Vineyard

Although Spain's Cava appellation (or D.O. Cava) is spread amongst many regions throughout the country, the majority of Spain's cavas come from the Penedès in the northeast.
The Penedès region and the larger land area surrounding it are also referred to as Catalunya.
This region has a unique heritage and culture that is expressly Catalan, including its own native grape varieties, including Xarel-lo (shar-EL-lo), Macabeo (ma-cah-BEY-oh) (called Viura elsewhere in Spain), and Parellada (par-eh-YAH-dah).
In Catalunya, vineyards of these white varietals can stretch from the mountains, where Parellada grapes are typically planted due to their resistance to harsh weather, and out to the seaside, where Xarel-lo and Macabeo thrive in the warmer, moister climate.
Because the coastal vineyards ripen much earlier than those farther inland, harvest often lasts from early September through late October.

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