DO Corpinat
Varieties: Monastrell and Pinot Noir
It is a complex, elegant, harmonious, broad cava with bubbles of great finesse and persistence.
We recommend: Iberian cured meats, foie gras and pâtés. It goes wonderfully with cold dishes such as vegetable pudding or seafood, and with white meats such as duck confit for main courses. In desserts, it will stand out with tarts and red fruit cakes.