Winery Aneri1 Lucrezia Millesimato Valdobbiadene Prosecco Superiore Brut
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the 1 Lucrezia Millesimato Valdobbiadene Prosecco Superiore Brut from the Winery Aneri
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the 1 Lucrezia Millesimato Valdobbiadene Prosecco Superiore Brut of Winery Aneri in the region of Vénétie is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the 1 Lucrezia Millesimato Valdobbiadene Prosecco Superiore Brut of Winery Aneri in the region of Vénétie often reveals types of flavors of microbio, vegetal or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with 1 Lucrezia Millesimato Valdobbiadene Prosecco Superiore Brut
Pairings that work perfectly with 1 Lucrezia Millesimato Valdobbiadene Prosecco Superiore Brut
Original food and wine pairings with 1 Lucrezia Millesimato Valdobbiadene Prosecco Superiore Brut
The 1 Lucrezia Millesimato Valdobbiadene Prosecco Superiore Brut of Winery Aneri matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp in coconut milk, mushroom, bacon and gruyere quiche or chicken skewers with curry and lemon.
Details and technical informations about Winery Aneri's 1 Lucrezia Millesimato Valdobbiadene Prosecco Superiore Brut.
Discover the grape variety: Colombard
Colombard is one of the oldest grape varieties in the Charentes. This golden white grape variety is a cross between Chenin and Gouais. The young leaves of colombard are yellow with bronze patches. The adult leaves may be three-lobed or whole, depending on the variety. Its branches are cottony. The bunches of this variety are thick and cylindrical. Its elliptical berries are medium-sized. They change color until they ripen, ranging from greenish white to golden yellow. Colombard is associated with an average budding. It is particularly susceptible to leafhoppers, grape worms, mites, mildew, powdery mildew and gray mold. It is also sensitive to water stress, but is not very sensitive to wind. It ripens late in the second half of the year. There are a dozen approved clones of Colombard, the best known of which are 608, 607 and 606. This variety produces a full-bodied, fine white wine. Aromas of lime, nectarine, boxwood, citrus and exotic fruits are released.
Last vintages of this wine
The best vintages of 1 Lucrezia Millesimato Valdobbiadene Prosecco Superiore Brut from Winery Aneri are 2016, 2017, 2018, 2015 and 2019.
Informations about the Winery Aneri
The Winery Aneri is one of of the world's greatest estates. It offers 17 wines for sale in the of Conegliano-Valdobbiadene Prosecco to come and discover on site or to buy online.
The wine region of Conegliano-Valdobbiadene Prosecco
The wine region of Conegliano-Valdobbiadene Prosecco is located in the region of Prosecco of Vénétie of Italy. Wineries and vineyards like the Domaine Andrea da Ponte or the Domaine Rebuli produce mainly wines sweet and sparkling. On the nose of Conegliano-Valdobbiadene Prosecco often reveals types of flavors of tree fruit, citrus fruit. In the mouth of Conegliano-Valdobbiadene Prosecco is a with a nice vivacity and a fine and pleasant bubble.
The wine region of Vénétie
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
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The word of the wine: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
