Winery Marco CapraSeitremenda
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Seitremenda of Winery Marco Capra in the region of Piedmont often reveals types of flavors of non oak, citrus fruit.
Food and wine pairings with Seitremenda
Pairings that work perfectly with Seitremenda
Original food and wine pairings with Seitremenda
The Seitremenda of Winery Marco Capra matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal cutlets with savoy tomme, chicken bonne femme or alice's rabbit.
Details and technical informations about Winery Marco Capra's Seitremenda.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Seitremenda from Winery Marco Capra are 2015, 2017, 2014, 0 and 2013.
Informations about the Winery Marco Capra
The Winery Marco Capra is one of of the world's greatest estates. It offers 21 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
