Winery Muscanti - Semi Seco

Winery MuscantiSemi Seco

Wine of Spain Sparkling wine of Catalogne of Spain
3.5
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Semi Seco of Winery Muscanti is a sparkling wine from the region of Catalogne.
This wine generally goes well with spicy food and sweet desserts.

Details and technical informations about Winery Muscanti's Semi Seco.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Amandin

Interspecific cross between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979, registered in the Official Catalogue of table grape varieties list A1.

Last vintages of this wine

Semi Seco - 0
In the top 100 of of Catalogne wines
Average rating: 3.51110.50

The best vintages of Semi Seco from Winery Muscanti are 0

Informations about the Winery Muscanti

The winery offers 5 different wines.
Its wines get an average rating of 3.5.
It is in the top 3 of the best estates in the region
It is located in Catalogne

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.

Top wine Catalogne
In the top 45000 of of Spain wines
In the top 8000 of of Catalogne wines
In the top 50000 of sparkling wines
In the top 650000 wines of the world

The wine region of Catalogne

Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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