Winery Maxim's de Paris - Brut

Winery Maxim's de ParisBrut

The Brut of Winery Maxim's de Paris is a sparkling wine from the region of Vino da Tavola.
This wine generally goes well with

Details and technical informations about Winery Maxim's de Paris's Brut.

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

Discover the grape variety: Rèze

Structured, original dry and oxidative whites with a pale golden to amber colour, an ample palate and preserved acidity, showing signature aromas of candied citrus, dried fruits (walnut), honey, white flowers and alpine mineral notes, extended by slow oxidation in high-altitude barrels. Emblematic variety of the Vin du Glacier of Val d'Anniviers, aged in altitude by solera. Indigenous Swiss variety of the Valais, one of the oldest in the country.

Informations about the Winery Maxim's de Paris

The winery offers 49 different wines.
Its wines get an average rating of 3.7.
It is in the top 40 of the best estates in the region
It is located in Vino da Tavola

The Winery Maxim's de Paris is one of of the world's great estates. It offers 42 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 350000 of of Italy wines
In the top 30000 of of Vino da Tavola wines
In the top 150000 of sparkling wines
In the top 1500000 wines of the world

The wine region of Vino da Tavola

The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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