Bodega SerraCalduch Gimeno Extra Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Calduch Gimeno Extra Brut
Pairings that work perfectly with Calduch Gimeno Extra Brut
Original food and wine pairings with Calduch Gimeno Extra Brut
The Calduch Gimeno Extra Brut of Bodega Serra matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of leeks with ham and béchamel sauce, sliced tuna with tomato sauce or lobster tail armorican style.
Details and technical informations about Bodega Serra's Calduch Gimeno Extra Brut.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Calduch Gimeno Extra Brut from Bodega Serra are 0
Informations about the Bodega Serra
The Bodega Serra is one of of the world's greatest estates. It offers 19 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
