Winery Wijngoed MontebergBrut-Rood
Sparkling wine
This wine generally goes well with
The Brut-Rood of the Winery Wijngoed Monteberg is in the top 10 of wines of Heuvellandse Wijn.
Details and technical informations about Winery Wijngoed Monteberg's Brut-Rood.
Discover the grape variety: Marzemino
A very old variety grown in northern Italy and recently in Sardinia. It can also be found in Greece, New Zealand, etc. In France it is practically unknown. It is most certainly related to Teroldego and Refosco dal Pedunculo Rosso and is said to be the brother of Lagrein, all three Italian varieties. It is also related to completer.
Informations about the Winery Wijngoed Monteberg
The Winery Wijngoed Monteberg is one of of the world's greatest estates. It offers 20 wines for sale in the of Heuvellandse Wijn to come and discover on site or to buy online.
The wine region of Heuvellandse Wijn
The wine region of Heuvellandse Wijn is located in the region of Flandre of Belgium. Wineries and vineyards like the Domaine Wijngoed Monteberg or the Domaine Wijngoed Monteberg produce mainly wines white, sparkling and red. The most planted grape varieties in the region of Heuvellandse Wijn are Chardonnay, Pinot gris and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Heuvellandse Wijn often reveals types of flavors of citrus, microbio or red fruit and sometimes also flavors of spices, vegetal or tropical fruit.
The wine region of Flandre
The wine region of Flandre of Belgium. Wineries and vineyards like the Domaine Meerdael or the Domaine Clos d'Opleeuw produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Flandre are Chardonnay, Pinot noir and Johanniter, they are then used in wines in blends or as a single variety. On the nose of Flandre often reveals types of flavors of cream, non oak or red fruit and sometimes also flavors of floral, tropical fruit or citrus fruit.
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.
