Winery CastellerSemi Sec
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Semi Sec from the Winery Casteller
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Semi Sec of Winery Casteller in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Semi Sec
Pairings that work perfectly with Semi Sec
Original food and wine pairings with Semi Sec
The Semi Sec of Winery Casteller matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of marinated mussels with maroilles, tuna rillettes with st moret or back of cod with courgette tagliatelle.
Details and technical informations about Winery Casteller's Semi Sec.
Discover the grape variety: Flame seedless
Apyrene variety of table grapes obtained in 1961 in the United States (California) by John H. Weinberger and F.N. Harmon by complex crossing between (cardinal x sultanin) x [(molinera gorda x tifafihi ahmer ) x (muscat of Alexandria x sultanin)] and put in culture in 1973. It should be noted that the white Fresno seedless is the result of the same cross made by the same breeders. It can be found in Australia, Chile, Argentina, South Africa, Morocco, Tunisia, Spain, Portugal, Italy, Bulgaria, the United States (California) where it occupies a large area, etc. In France it is practically unknown, although it is registered in the Official Catalogue of table grape varieties, list A2.
Last vintages of this wine
The best vintages of Semi Sec from Winery Casteller are 0
Informations about the Winery Casteller
The Winery Casteller is one of of the world's greatest estates. It offers 14 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Cava is Spain's signature style of Sparkling wine, and the Iberian Peninsula's answer to Champagne. The traditional Grape varieties used in Cava were Macabeo, Parellada and Xarel-lo, but the Champagne varieties Chardonnay and Pinot Noir are also used. While the first Cava was produced exclusively in Catalonia - specifically in a small town called San Sadurní de Noya - modern Cava can be sourced from various regions of Spain. Aragon, Navarre, Rioja, Pais Vasco, Valencia and Extremadura have specific delimited areas that can benefit from the designation of origin.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
