Winery Jaume SerraSiglo XXI Brut
Sparkling wine
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Siglo XXI Brut from the Winery Jaume Serra
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Siglo XXI Brut of Winery Jaume Serra in the region of Cava is a with fine and regular bubbles.
Food and wine pairings with Siglo XXI Brut
Pairings that work perfectly with Siglo XXI Brut
Original food and wine pairings with Siglo XXI Brut
The Siglo XXI Brut of Winery Jaume Serra matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of clams in white wine, roasted bananas with cured ham or fish lasagne.
Details and technical informations about Winery Jaume Serra's Siglo XXI Brut.
Discover the grape variety: Seyval blanc
Lively, taut whites with a slender palate and fresh acidity, with aromas of citrus (lemon, grapefruit), green apple, white flowers, pear and discreet herbal notes. Refreshing finish; best drunk young. A cold- and disease-resistant interspecific variety, it produces whites and sparkling wines in the UK (Kent, Sussex), Canada (Quebec, Ontario) and the northeastern US. French hybrid created by Bertille Seyve (Seyve-Villard 5-276).
Last vintages of this wine
The best vintages of Siglo XXI Brut from Winery Jaume Serra are 2016, 0
Informations about the Winery Jaume Serra
The Winery Jaume Serra is one of of the world's great estates. It offers 83 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
