Winery Nieto Senetiner - Grand Cuvée Brut Nature

Winery Nieto SenetinerGrand Cuvée Brut Nature

Sparkling wine of Unknow region
3.8
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 Grand Cuvée Brut Nature of Winery Nieto Senetiner is a sparkling wine from the region of Unknow region.
This wine generally goes well with

Details and technical informations about Winery Nieto Senetiner's Grand Cuvée Brut Nature.

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

Discover the grape variety: Marzemino

A very old variety grown in northern Italy and recently in Sardinia. It can also be found in Greece, New Zealand, etc. In France it is practically unknown. It is most certainly related to Teroldego and Refosco dal Pedunculo Rosso and is said to be the brother of Lagrein, all three Italian varieties. It is also related to completer.

Last vintages of this wine

Grand Cuvée Brut Nature - 2016
In the top 100 of of Unknow region wines
Average rating: 3.911110
Grand Cuvée Brut Nature - 2013
In the top 100 of of Unknow region wines
Average rating: 4.111110
Grand Cuvée Brut Nature - 0
In the top 100 of of Unknow region wines
Average rating: 3.81110.50

The best vintages of Grand Cuvée Brut Nature from Winery Nieto Senetiner are 2013, 2016, 0

Informations about the Winery Nieto Senetiner

The winery offers 161 different wines.
Its wines get an average rating of 3.5.
This winery is part of the Foley Family Wines.
It is in the top 20 of the best estates in the region
It is located in Région inconnue

The Winery Nieto Senetiner is one of of the world's great estates. It offers 159 wines for sale in the of Unknow region to come and discover on site or to buy online.

Top wine Unknow region
In the top 2000 of of Unknow region wines
In the top 4000 of sparkling wines
In the top 60000 wines of the world

The wine region of Unknow region

This is not a known wine region.

The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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