Winery TrisektGrand Cuvée Čejkovice Extra Brut
Sparkling wine
This wine is a blend of 3 varietals which are the Chardonnay, the Pinot noir and the Riesling.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Grand Cuvée Čejkovice Extra Brut
Pairings that work perfectly with Grand Cuvée Čejkovice Extra Brut
Original food and wine pairings with Grand Cuvée Čejkovice Extra Brut
The Grand Cuvée Čejkovice Extra Brut of Winery Trisekt matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal with cider, cassoulet or duck breast with orange sauce.
Details and technical informations about Winery Trisekt's Grand Cuvée Čejkovice Extra 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 Grand Cuvée Čejkovice Extra Brut from Winery Trisekt are 0
Informations about the Winery Trisekt
The Winery Trisekt is one of of the world's greatest estates. It offers 1 wines for sale in the of Morava to come and discover on site or to buy online.
The wine region of Morava
Moravia, with roughly 95 percent of the nation's Vine plantings, is the engine room of the Czech Republic's wine industry. The Center of intensively farmed bulk-wine production is also showing great promise as a producer of quality white wines. This is largely thanks to its cool Climate, comparable in many ways to that in Nahe or Pfalz, the white-wine specialists a few hundred miles west in Germany. Moravian winelands enjoy a Vineyard year well suited to the production of Complex aromatics with good Acidity.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
