Oroya – Sushi

Oroya – Sushi

Pale, bright lemon yellow.
On the nose are highly defined fruit aromas of apple and peach over a floral background delivered by the Moscatel.
Light, fresh, clean and sharp on the palate, rounding in mid palate, and with a very positive Moscatel finish.

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Style Pale yellow with hints of green, star bright.
Intensely aromatic on the nose, firstly showing rose petal, followed by ripe white fruits, pear and peach, and finally a touch of citrus.
The palate is clean, bright and refreshing, fruity with a fine touch of sweetness and a light, balancing acidity.
A very fine, long aftertaste, in which all these flavours linger.
Beautifully balanced.
Food Ideal with fish dishes, especially Sushi.
Store in a cool, dry place, away from light and vibrations.
Serve well chilled at around 6-8°C.
Data sheet
Grape Varietal Blend
Origin Vino de la Tierra de Castilla
Cultivar Airén, Macabeo and Moscatel à Petits Grains
Alcohol/Vol. 11.5%
Acidity 3.60 g/l
Residual Sugar 6 g/l
Barcode 8410384007038

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.


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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