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 aiguillette of duck with honey, simple pork roast or giant paella cooked on a wood fire.
Details and technical informations about Winery Séptima's María Codorníu Brut.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
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
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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
