Winery NocturnoBrut
Sparkling wine
This wine generally goes well with fruity desserts, lean fish or shellfish.
Wine flavors and olphactive analysis
On the nose the Brut of Winery Nocturno in the region of Mendoza often reveals types of flavors of non oak, microbio or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Brut
Pairings that work perfectly with Brut
Original food and wine pairings with Brut
The Brut of Winery Nocturno matches generally quite well with dishes of shellfish, lean fish or fruity desserts such as recipes of fish curry à la reunion, thai fried rice or tarte tatin.
Details and technical informations about Winery Nocturno's Brut.
Discover the grape variety: Chenin blanc
It most certainly originates from the Anjou region and is registered in the official catalogue of wine grape varieties on the A1 list. It can also be found in South Africa, Australia, Argentina, Chile, the United States (California), New Zealand, etc. It is said to be a descendant of Savagnin and to have sauvignonasse as its second parent (Jean-Michel Boursiquot 2019). On the other hand, Chenin blanc is the half-brother of verdelho and sauvignon blanc and is the father of colombard.
Last vintages of this wine
The best vintages of Brut from Winery Nocturno are 2019, 1982, 2014, 2017 and 2016.
Informations about the Winery Nocturno
The Winery Nocturno is one of of the world's greatest estates. It offers 5 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
