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Torres Vardon Kennett Esplendor Methode Tradionnelle

Torres Vardon Kennett Esplendor Methode Tradionnelle

44,25 Per bottle

Delivered in 2 to 4 business days!

100% own import
When in stock; delivered within 2 to 4 business days
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Torres Vardon Kennett Esplendor Method Tradionnelle. Cava from Catalonia, Spain. Methode Traditionelle. Vardon Kennett is female in conception. It aims for the same subtlety and elegance as fine, beautiful bubbles. High acidity is a defining definition for this sparkling wine with its own style. Initially, the nose offers hints of citrus and fresh fruit. They give way to familiar aromas of toasted bread, brioche and hints of pastry. Fresh and honest on the palate and enduringly elegant.

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 a clear 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.

Pinot Noir: in an old text from 1659 the grape is also called Rotkläffner. Pinot noir is a noble blue grape, originating from Burgundy from which all great Burgundy wines are made. The grape grows mainly in a cooler climate and is very dependent on the soil conditions. That is why it is not an easy grape variety to grow. But if the conditions are ideal, one can make very complex, elegant wines of top level. Is also important in champagne must. It gives champagne backbone, strength and fullness. The famous pinot noir can be found in almost every wine country. In Germany the grape is also called spätburgunder. Blauburgunder in Austria and Switzerland

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.

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