MERAVELLOUS
Brut Nature - Organic farming
Analysis
Wine tasting
In appearance it is presented with a soft golden yellow with greenish reflections, and a very fine and persistent bubble that speaks of time and precision.
The nose is intensely fruity and floral, with notes of fresh apple, vine peach and pineapple at its peak, combined with ripe citrus, a touch of dried banana and white flowers. Subtle hints of bread crust and nuts also appear, which the aging adds with delicacy.
On the palate it is dry and vibrant, with a defined acidity that sets the pace and provides nerve, and a creamy and enveloping texture that enhances the sensations. The flavors of tropical fruit, candied citrus and fine pastries merge with a silky, long and mineral finish, which cleanses and invites you to continue.
Conservation and consumption recommendations
Store the cava in a cool (10–15 °C), dry place away from direct light. Bottles should be kept in an upright position, especially after disgorgement, to avoid prolonged contact between the wine and the cork.
For optimal expression of the product, serve between 5 and 8°C, adapting the temperature according to the time of year and personal preferences. It is recommended to cool it gradually (never in the freezer) and use an ice cube tray with water and ice during service.
Gastronomy
Ideal with grilled crayfish with extra virgin oil and a few drops of lemon, where the natural sweetness of the seafood is combined with the lively acidity of the cava. It is also perfect with grilled razor clams, steamed clams or red prawn carpaccio, dishes that share with the Meravellous a pure and sincere marine essence.
Combine with low-temperature eggs with white truffle, scallops with celery-turnip cream, or white asparagus with soft béarnaise, pairings that demand a sparkling wine of great precision and structure.
With soft cheeses with a moldy rind (such as Brie de Melun or Tou de Til·lers) it finds a dialogue between lactic freshness and saline depth.
It can also elegantly accompany slow-cooked or baked white fish, such as turbot with a mild fennel sauce, or hake en papillote with candied lemon.
And for the daring, it is sublime with haute cuisine vegetable dishes, such as pumpkin ravioli with sage butter, or almond cream with basil oil and fleur de sel.
Special
This cool bottle has been designed by La Casa de Carlota. A profesional design studio with an extraordinary creative team, unique in the world and brillantly different because it is made up of people with intellectual and mental disabilities who work in a completely normal way with young design students, designers and senior art directors.
Product range
JAUME GIRÓ I GIRÓ SL
Montaner i Oller Street, 5
Sant Sadurní d'Anoia
08720 – BARCELONA
+34 93 891 01 65
www.cavagiro.com
cavagiro@cavagiro.com