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Merseguera
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The Merseguera grape is a white wine grape variety that is primarily grown in Spain. It is commonly found in the Valencia and Alicante regions. This grape variety is known for producing wines with a good balance of acidity and alcohol. The wines made from Merseguera grapes often exhibit floral and fruity aromas, making them refreshing and enjoyable.
Merseguera is often used in the production of blended wines, but it can also be made into varietal wines. The grape is valued for its ability to retain acidity even in warm climates, contributing to the freshness of the wines. The flavors associated with Merseguera wines can include notes of citrus, green apple, and sometimes tropical fruits.
As with many grape varieties, the characteristics of wines made from Merseguera can vary depending on factors such as the specific terroir, climate, and winemaking techniques employed by the producer. If you have the opportunity, trying a wine made from Merseguera grapes can be a delightful way to explore the unique qualities of this variety.
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Luis XIV Brisat Orange Wine is made from 100% Merseguera.
Produced from old vines Marseguera (Gobelet / bush vines) with no irrigation and planted at 540 meters of altitude.
Intense yellow color, with orange reflections. On the nose it is very intense, with floral and fruity sensations reminiscent of a Mediterranean garden. In the mouth it has good tension, with medium tannins and very persistent aromas. Fine tannins.
It is a very intense white wine, which perfectly accompanies meat or fish-based rice dishes from Alicante, as well as different stews and seafood tapas.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Gambellara Lessini Durello Spumante Brute is 100% Durella.
Color: Soft and bright straw yellow
Bouquet: A citrus fresh fruit bouquet
Taste: Slightly acid, fresh, with green apple hints
Perlage: A fine and persistent perlage
The grapes are collected and transported to the winery in small trailers to prevent the grapes from being squashed, then follows immediate separation of the skins from the stalks purifying of the must and long fermentation at 18 °C.
This is a Charmat method (The secondary fermentation didn't take place in the bottle, but in a vat, which makes it slightly different than the Champenoise method used in Champagne).
To serve with seafood starters, soups, egg dishes, shellfish, seafood and white meat. Very good as aperitif. The perfect match is with the "Baccalà alla Vicentina", the traditional dish of our land.
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