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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.
Serve at 7ºC
Can be served with any dish
Tasting notes Sumarroca Núria Claverol
SightPale yellow. Rosaries persistent small bubbles.NoseComplex aroma with some sweet sensations vinosity and who sense a cava rich in nuances of baking, brioche, yeast long fund raising and light butter.TasteEntry 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.
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.
The company's goal is not focused on large-scale production or compete with the winery with more volume. Sumarroca works constantly in the line of a higher quality of service production and environmental management. Stresses the care of a friendly viticulture and effort in restoring forest areas within the farms themselves.