Winery CapçanesMas Collet Montsant Blanc
White wine
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Mas Collet Montsant Blanc
Pairings that work perfectly with Mas Collet Montsant Blanc
Original food and wine pairings with Mas Collet Montsant Blanc
The Mas Collet Montsant Blanc of Winery Capçanes matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of marinated raw salmon ('gravad lax' in swedish), marco polo salad or clafoutis with bush and courgettes.
Details and technical informations about Winery Capçanes's Mas Collet Montsant Blanc.
Discover the grape variety: Aurore
Interspecific cross between 788 Seibel x 29 Seibel - like 4638 white Seibel - obtained by Albert Seibel (1844-1936).
Last vintages of this wine
The best vintages of Mas Collet Montsant Blanc from Winery Capçanes are 2015, 2016, 2014
Informations about the Winery Capçanes
The Winery Capçanes is one of of the world's great estates. It offers 95 wines for sale in the of Montsant to come and discover on site or to buy online.
The wine region of Montsant
The wine region of Montsant is located in the region of Tarragona of Catalogne of Spain. Wineries and vineyards like the Domaine Espectacle del Montsant or the Domaine Serra Barcelo produce mainly wines red, white and pink. The most planted grape varieties in the region of Montsant are Cabernet-Sauvignon, Merlot and Tempranillo, they are then used in wines in blends or as a single variety. On the nose of Montsant often reveals types of flavors of earth, cola or melon and sometimes also flavors of nutty, stone or pear.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
News related to this wine
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The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
