Winery SéptimaExtra Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Extra Brut
Pairings that work perfectly with Extra Brut
Original food and wine pairings with Extra Brut
The Extra Brut of Winery Séptima matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of kale soup, sun wheat or zucchini and goat cheese quiche.
Details and technical informations about Winery Séptima's Extra Brut.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Extra Brut from Winery Séptima are 2012, 2011, 0, 2015 and 2014.
Informations about the Winery Séptima
The Winery Séptima is one of of the world's great estates. It offers 61 wines for sale in the of Agrelo to come and discover on site or to buy online.
The wine region of Agrelo
Argentine sub-region of Luján de Cuyo in Mendoza, high-altitude vineyards (900-1,100 m) at the Andean foothills on alluvial soils. Historic cradle of Argentine Malbec with old vines 40+ years. Signature Malbec as ruling red: powerful and deep with blackberry, plum, violet, blackcurrant, chocolate, vanilla and sweet spices, round tannins and velvety palate — peak for great age-worthy reds (Catena Zapata, Achaval-Ferrer). Firm Cabernet Sauvignon, supple Merlot.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
