LOADS OF WINE !! Saturday 1-2-2025 from 12:00 till 17:00 BRAAM storage Noordammerweg 87B Amstelveen.-----------------

Lavernoya Primerisimo Grand Cuvee

Lavernoya Primerisimo Grand Cuvee

14,90 Per bottle

Delivered in 2 to 4 business days!

100% own import
When in stock; delivered within 2 to 4 business days
Firmly packaged
Order per bottle possible
Ask Gerrie via WhatsApp

Reviews

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

Read more

Lavernoya Primerisimo Grand Cuvee. Sparkling wine from Penedes, Spain. Elegant sparkling wine, aged for 30 months, 2nd fermentation in the bottle. Ripe, full and wide mouth filling. Sourced from vineyards located 400 above sea level.

Chardonnay, the grape of white Burgundy and Champagne, is planted all over the world. Delivers good to very good wine with a full, dry taste. Chardonnay is a grape that does not have an unambiguous character, which depends on the terroir (soil and climate) and the method of wine making. Chardonnay lends itself very well to maturing in wooden barrels.

Macabeo: prefers a warm and dry climate (is susceptible to rot in a wet climate). Mainly grown in Northern Spain (where the grape is also called Viura). In warm regions the wines reach a higher alcohol content than in humid regions. Macabeo is round, fine and fruity in taste. Also used as a base for sparkling wines. In Rioja known as Viura and in France as Maccabeu.

Parellada a white grape of good quality. Mainly used in Penedès in Northern Spain for sparkling wine. Contributes freshness and fruitiness. The parellada is often served together with the macabeo and xarel-lo mixed, and can also be mixed with chardonnay, and sauvignon blanc. Still wines are also made from it, which are light, fresh and softly floral and have good acidity and a low alcohol content (9-11%) for Spain. The grape is also found in the Costers del Serge wine region. Parellada wines should be drunk young.

Xarel-Lo. This grape used to cause a lot of trouble in Cava centers. The grape suffered from oxidation problems, giving the Cavas a strange root-like taste. Today this problem has been eradicated and he delivers the base, weight, power and alcohol that no Cava can do without. The Xarel-lo is indispensable in Spanish Cava. He adds the strength and the alcohol. One of the latest developments is a blend of Xarel-lo – Monastrell. This experiment was successfully applied by Freixenet, one of the leading Cava producers from Catalunya.

Start chat
1
Do you need help?
Hi, how can I help you?