Jaume Serra Cristalino Rose Brut 750ml

Name: Jaume Serra Cristalino Rose Brut 750ml
Brand: Print Miami
SKU: 06758
Price: 8.99 USD
Availability: InStock
Rating: 3.5 (50 reviews)

3.5 50 reviews

* Bottle label may be different than above.

Product Details:

Critic Score

88/100

User Rating

3.5 Stars

Size

750ml

Region

Cava, Spain

Critic Scores & User Ratings are based on an aggregated international Global Wine Score (GWS).

Jaume Serra Cristalino Rose Brut 750ml - Item Code: 06758

Discover Jaume Serra Cristalino Rose Brut 750ml:

Jaume Serra Cristalino Rose Brut is a sparkling rose wine from Spain. This light and refreshing sparkling wine is made from a blend of Macabeo, Xarel-lo, and Parellada grapes. It has a bright pink hue and a lively mousse. On the nose, it has aromas of fresh strawberries, raspberries, and cherries. On the palate, it has a crisp acidity and a light body with flavors of citrus, apples, and a hint of honey. The finish is dry and refreshing. Jaume Serra Cristalino Rose Brut is perfect for any occasion and pairs well with light appetizers, salads, and desserts.

Producer Notes: Jaume Serra

Jaume Serra is a Spanish drinks producer that is based in the Penedès region of Catalonia. The company was founded in 1943 by Jaume Serra Guell, who was a winemaker with a passion for creating high-quality wines. Today, the company is owned by the Garcia Carrion family, who have continued to uphold the tradition of producing exceptional wines and other drinks.

Jaume Serra is best known for its sparkling wines, which are made using the traditional method of fermentation in the bottle. The company produces a range of different sparkling wines, including Cava, which is a Spanish sparkling wine that is made using the same method as Champagne. Jaume Serra’s Cava is made from a blend of Macabeo, Parellada, and Xarel-lo grapes, which are grown in the Penedès region. The wine is aged for a minimum of nine months, which gives it a rich, complex flavor.

In addition to its sparkling wines, Jaume Serra also produces a range of still wines, including red, white, and rosé wines. The company’s red wines are made from a blend of Tempranillo, Garnacha, and Cabernet Sauvignon grapes, while its white wines are made from a blend of Macabeo, Parellada, and Chardonnay grapes. Jaume Serra’s rosé wine is made from a blend of Garnacha and Tempranillo grapes.

Jaume Serra is also known for its sangria, which is a popular Spanish drink that is made from red wine, fruit, and spices. Jaume Serra’s sangria is made using a secret recipe that includes a blend of red wine, citrus fruits, and spices. The drink is refreshing and fruity, and is perfect for enjoying on a hot summer day.

Overall, Jaume Serra is a well-respected drinks producer that is known for its high-quality wines and other drinks. The company’s commitment to using traditional methods and high-quality ingredients has helped it to establish a reputation as one of the best drinks producers in Spain.

Alcohol Delivery Options

All alcohol delivery orders will be confirmed by email during business hours within 1 business day. If there are any problems with your order, we will contact you via email. We use the following fulfillment methods:

– Pick up In-Store
– FedEx – Ground / Express Saver / Priority Overnight / 2Day

Not all items can be shipped to your state. See what states we ship to here.

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What is Cava?

Cava is a sparkling wine from Spain that has been granted Denominación de Origen (DO) designation. It can be either white (blanco) or red (rosé) (rosado). The Macabeo, Parellada, and Xarello grape varietals are the most popular and traditional grape varietals for making cava in Spain. Only wines made using the conventional method are permitted to be labeled as ""cava,"" whereas those created using other methods are only permitted to be labeled as ""sparkling wines"" (vinos espumosos). It is estimated that over 95 percent of all cava is made in the Penedès region of Catalonia, Spain, with the hamlet of Sant Sadurni d'Anoia being home to several of Catalonia's greatest production houses.:144–145 Codornu and Freixenet are the two largest producers in the country. There are many additional localities that manufacture cava in Aragon, Castile and León, Extremadura, La Rioja, the Basque Country, Navarre, and Valencia.

Since Champagne has been granted Protected Geographical Status (PGS) and Spain joined the EU in 1986, it is no longer legal to market Cava as "Spanish champagne". This is in accordance with European Union regulations. It is still referred to as champán or champaa in Spanish, or xampany in Catalan, when spoken informally. The term ""quality sparkling wine produced in a specified area"" (Vino Espumoso de Calidad Producido en una Región Determinada, VECPRD) is now defined by law as ""quality sparkling wine produced in a specified area.""

The word champán in Spanish should not be confused with achampado, which is a slang name for sparkling wines made using a manner other than the conventional manner. They are often less expensive and are offered by the bottle in achampado bars and restaurants, which are named by the wines they offer. Although this is not cava, it is a quite popular beverage in its own right.

It was in 1851 that the first bottle of Catalan sparkling wine was produced, and the foundations of the cava business may be traced back to Josep Raventós's travels across Europe in the 181860s, during which he was marketing the still wines of the Codornu Winery. His excursions to Champagne piqued his curiosity, and he became intrigued by the possibilities of a Spanish wine produced in the same traditional manner. In 1872, when the vineyards of Penedès had been ravaged by the phylloxera disease and the predominately red plants had been replaced by significant numbers of plants yielding white grapes, he made his first sparkler.

During the production of cava, Catalan cava producers were at the forefront of a significant technological development in sparkling wine production with the invention of the gyropallet, a large mechanized device that replaced hand riddling, the process by which the lees are condensed in the neck of the bottle prior to disgorgement and corking.