Winery Mumm - Cuvée Brut Champagne

Winery MummCuvée Brut Champagne

Wine of Argentina Sparkling wine of Mendoza of Argentina
The Cuvée Brut Champagne of Winery Mumm is a sparkling wine from the region of Mendoza.
This wine generally goes well with

Details and technical informations about Winery Mumm's Cuvée Brut Champagne.

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

Discover the grape variety: Négret de Banhars

Négret de Banhars noir is a grape variety that originated in France (Aveyron). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium to large size, and grapes of medium to large caliber. Négret de Banhars noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.

Informations about the Winery Mumm

The winery offers 16 different wines.
Its wines get an average rating of 3.5.
This winery is part of the Pernod Ricard.
It is in the top 15 of the best estates in the region
It is located in Mendoza

The Winery Mumm is one of of the world's great estates. It offers 17 wines for sale in the of Mendoza to come and discover on site or to buy online.

Top wine Mendoza
In the top 15000 of of Argentina wines
In the top 150 of of Mendoza wines
In the top 45000 of sparkling wines
In the top 600000 wines of the world

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: Pressing

Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).

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