Winery VillaviciosaMon Basart Seco
Sparkling wine
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
The Mon Basart Seco of the Winery Villaviciosa is in the top 60 of wines of Asturies.
Taste structure of the Mon Basart Seco from the Winery Villaviciosa
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Mon Basart Seco of Winery Villaviciosa in the region of Asturies is a with fine and regular bubbles.
Food and wine pairings with Mon Basart Seco
Pairings that work perfectly with Mon Basart Seco
Original food and wine pairings with Mon Basart Seco
The Mon Basart Seco of Winery Villaviciosa matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of mussel clusters, fresh sardine rillettes or fish soup from marseille by lucette.
Details and technical informations about Winery Villaviciosa's Mon Basart Seco.
Discover the grape variety: Ruby seedless
Cross between the emperor and the 75 Pirovano or sultana moscata obtained in 1939 in the United States by Professor Harold P. Olmo of the University of Davis (California). It can also be found in Australia. This variety should not be confused with the ruby-cabernet and the rubi which is a natural pink mutation of the italia.
Last vintages of this wine
The best vintages of Mon Basart Seco from Winery Villaviciosa are 0
Informations about the Winery Villaviciosa
The Winery Villaviciosa is one of of the world's greatest estates. It offers 6 wines for sale in the of Asturies to come and discover on site or to buy online.
The wine region of Asturies
Asturias is a region in Northern Spain. Although it has never been Particularly focused on wine production, in 2009 the region was granted its first wine appellation, Cangas, suggesting a New interest in viticulture. So far, the wines produced locally are both red and white. They are made from Albillo, Gewurztraminer and Godello (Verdelho), Carrasquin, Syrah and Mencia.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
