Winery Muchada-LéclapartUnivers
White wine
This wine generally goes well with
The Univers of the Winery Muchada-Léclapart is in the top 50 of wines of Cádiz.
Wine flavors and olphactive analysis
On the nose the Univers of Winery Muchada-Léclapart in the region of Andalousie often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Details and technical informations about Winery Muchada-Léclapart's Univers.
Discover the grape variety: Prosecco
Lively, fruity sparkling wines with fine, persistent bubbles, a pale golden robe, a light palate with preserved acidity, and signature aromas of green apple, pear, white acacia flowers and light brioche notes. Also available as Brut, Extra Dry and Dry. Global star of Italian sparkling wines (Prosecco DOC, Conegliano Valdobbiadene Prosecco Superiore DOCG). Former name of Glera, Italian autochthonous white variety from Veneto and Friuli.
Last vintages of this wine
The best vintages of Univers from Winery Muchada-Léclapart are 2018, 2017, 0
Informations about the Winery Muchada-Léclapart
The Winery Muchada-Léclapart is one of of the world's greatest estates. It offers 6 wines for sale in the of Cádiz to come and discover on site or to buy online.
The wine region of Cádiz
Andalusian IGP around Jerez, Sanlúcar and Chiclana, mild Atlantic-influenced climate. Star soils: albariza (white chalky marl) and coastal sands. Still wines beyond Sherry. Whites: dry Palomino (apple, citrus, almond, salty iodine), floral Moscatel (grape, flowers), ample Pedro Ximénez, taut Chardonnay.
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
