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Sumarroca Núria Claverol

Sumarroca Núria Claverol
4.76/5.00 from 804 reviews from our customers
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Sumarroca Núria Claverol
Cava Gran Reserva.
  • Winery: Sumarroca
  • D.O.: Cava
  • Variety: Chardonnay, Parellada, Xarel·lo
  • Volume: 75 cl.

Available vintages of Sumarroca Núria Claverol

  • Sumarroca Núria Claverol 2011
    Out of stock!
    38,53 $

  • Sumarroca Núria Claverol 2011
    38,53 $
    Out of stock!
  • Sumarroca Núria Claverol 2010
    Out of stock!
    38,53 $

    • 50 Cavas 97
  • Sumarroca Núria Claverol 2010
    • 50 Cavas: 97
    38,53 $
    Out of stock!

Characteristics of Sumarroca Núria Claverol

Made from selected grapes from our estates Xarel.lo varieties, Parellada and Chardonnay. The fermentation is carried out separately, for then, do the blend.

Alcohol: 12.0%
Serve at 7ºC
Pairing
Can be served with any dish

Tasting notes Sumarroca Núria Claverol

Sight Pale yellow. Rosaries persistent small bubbles. Nose Complex aroma with some sweet sensations vinosity and who sense a cava rich in nuances of baking, brioche, yeast long fund raising and light butter. Taste Entry fresh, fine bubbles that give it elegance. The passage of glycerin and oily mouth, refreshed by his expedition dosage liqueur and finely balanced by its acidity with a final incisive voluptuous and full.

Ratings

  • 50 Cavas 97
  • Decántalo 89
  • Peñin 94

Ratings for the vintages from the D.O. Cava

2015 Very good
2014 Good
2013 Excellent
2012 Very good
2011 Very good
2009 Very good
2008 Excellent
2007 Excellent
2006 Excellent
2005 Very good
2004 Good
2003 Good
2002 Very good
2001 Very good
2000 Excellent
1999 Very good
1998 Very good
1997 Good
1996 Very good
1995 Good

D.O. Cava

Winery Sumarroca

Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.

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