Winery Abbazia di PragliaClaustrum
wine
This wine generally goes well with
The Claustrum of the Winery Abbazia di Praglia is in the top 0 of wines of Colli Euganei Fior d'Arancio.
Details and technical informations about Winery Abbazia di Praglia's Claustrum.
Discover the grape variety: Scheurebe
Aromatic, structured whites with lively acidity and a round mouth, featuring intense aromas of pink grapefruit, blackcurrant, passion fruit, white flowers and muscat notes. Made as aromatic dry wines (Trocken), off-dry (Kabinett, Spätlese) and especially sumptuous botrytised sweet wines (Auslese, Beerenauslese, Trockenbeerenauslese). Grown in Germany (Rheinhessen, Palatinate) and Austria. Created in 1916 by Georg Scheu in Alzey, a Riesling × Bukettrebe cross.
Informations about the Winery Abbazia di Praglia
The Winery Abbazia di Praglia is one of of the world's great estates. It offers 20 wines for sale in the of Colli Euganei Fior d'Arancio to come and discover on site or to buy online.
The wine region of Colli Euganei Fior d'Arancio
DOCG of the volcanic Euganean Hills of Abano (Padua, 50-400 m, almost Mediterranean climate with thermal range): Moscato Giallo is the exclusive signature variety (≥95%) as aromatic sweet white — delicate orange blossom aroma (the namesake), floral notes, citrus, apricot and sweet spice, sugar-acid balance preserved by volcanic freshness. Spumante, secco and passito versions (dried grapes), thick skins and high sugar concentrations. DOCG 2011.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
