Winery MuscantiSekt Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
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 Sekt Brut from the Winery Muscanti
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Sekt Brut of Winery Muscanti in the region of Catalogne is a with fine and regular bubbles.
Food and wine pairings with Sekt Brut
Pairings that work perfectly with Sekt Brut
Original food and wine pairings with Sekt Brut
The Sekt Brut of Winery Muscanti matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of mussels with marinara, aperitif puff pastries (cheese matches, puff pastries with... or honey spare-ribs.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Sekt Brut from Winery Muscanti are 0
Informations about the Winery Muscanti
The Winery Muscanti is one of of the world's greatest estates. It offers 3 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
