Winery Anxius - Charmat Lungo Extra Brut

Winery AnxiusCharmat Lungo Extra Brut

The Charmat Lungo Extra Brut of Winery Anxius is a wine from the region of Mendoza.
This wine generally goes well with
The Charmat Lungo Extra Brut of the Winery Anxius is in the top 0 of wines of Mendoza.

Details and technical informations about Winery Anxius's Charmat Lungo Extra Brut.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Ruländer

Structured, aromatic whites in dry, sweet and botrytised styles, with a golden to amber robe and a rich, ample palate with fine acidity. Signature aromas of yellow fruits (pear, apricot, quince), honey, soft spices, candied fruits and brioche notes. Grown in Germany (Baden, Palatinate), defining great German whites for ageing. German synonym for Pinot Gris (Grauburgunder), a grey-skinned mutation of Burgundy's Pinot Noir.

Informations about the Winery Anxius

The winery offers 5 different wines.
Its wines get an average rating of 4.1.
It is in the top 5 of the best estates in the region
It is located in Mendoza

The Winery Anxius is one of of the world's greatest estates. It offers 5 wines for sale in the of Mendoza to come and discover on site or to buy online.

Top wine Mendoza
In the top 25000 of of Argentina wines
In the top 20000 of of Mendoza wines
In the top 80000 of wines
In the top 900000 wines of the world

The wine region of Mendoza

World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.

The word of the wine: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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