CavaCinta Púrpura Brut


Cava Reserva
Brut
12% Vol.
24 months sur lie on average


Made with the three traditional grape varieties grown in Espiells, La Cuscona and Mediona. It is brightly coloured with greenish hues. On the nose it is reminiscent of white fruit, floral notes and toasted bread. On the palate it is bright, lively and pleasant, with a marked freshness, creaminess and acidity. These sensations persist in a long finish. 

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34% Xarel·lo
33% Macabeo
33% Parellada
La Cuscona estate

ESPIELLS, CAN RIUS, LA CUSCONA AND MEDIONA

Macabeu, Xarel·lo and Parellada give us the most traditional blend of the area. This Brut Reserva cava features one third of each variety. Bright acidity and white fruit give this cava the structure and body it needs to withstand a long ageing, which also gives it delicate aromas full of freshness. 

Marc Planas
Head of production, Juvé & Camps

Tasting notes

The right coupage and ageing are the base for this production that has made Brut Reserva a sure thing in our product range. This security is transmitted from the first moment you see the glass, with its bright pale-yellow colour and small bubble that flows in time with its winemaking. It leaves no one’s senses indifferent, I would highlight the balance and well-integrated carbonic gas on the palate.

Florentino Morillo
Bodega Charolais owner

Pairing

Bodega Charolais in Fuengirola offers a welcoming setting in which to enjoy traditional cuisine, based on a variety of fresh products, in the relaxed atmosphere led by Florentino Morillo.

"For Cinta Púrpura Brut, we’d go with an artichoke lasagne that pairs perfectly with the pleasing aroma of the cava. The Italian Piperone cheese combines with the floral background and the thin béchamel matches well with the tomato jam, which boosts the flavours of the cava. Also in semi-seco".

Serving temperature:
7-8 ºC
Artichoke lasagne – Cinota Púrpura Brut pairs well with rice and pasta dishes, cured meats, stews, fish and Japanese fod.