Winery SéptimaMaría Codorníu Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with María Codorníu Brut
Pairings that work perfectly with María Codorníu Brut
Original food and wine pairings with María Codorníu Brut
The María Codorníu Brut of Winery Séptima matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of porcini sauce, pan-fried black pudding with apples or venison stew to be prepared the day before.
Details and technical informations about Winery Séptima's María Codorníu 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 María Codorníu Brut from Winery Séptima are 2016, 2014, 2017, 2013 and 0.
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 Mendoza to come and discover on site or to buy online.
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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
