Winery Abbazia di S. GaudenzioBrut
Sparkling wine
This wine is a blend of 2 varietals which are the Cortese and the Pinot noir.
This wine generally goes well with pork, poultry or appetizers and snacks.
Food and wine pairings with Brut
Pairings that work perfectly with Brut
Original food and wine pairings with Brut
The Brut of Winery Abbazia di S. Gaudenzio matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of beef mironton, traditional flemish carbonades or pizza of the south west : duck breast, roquefort.
Details and technical informations about Winery Abbazia di S. Gaudenzio's Brut.
Discover the grape variety: Cortese
A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Brut from Winery Abbazia di S. Gaudenzio are 2008, 0
Informations about the Winery Abbazia di S. Gaudenzio
The Winery Abbazia di S. Gaudenzio is one of of the world's great estates. It offers 86 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
