Winery BarbaranProsecco Treviso Millesimato Extra Dry
Sparkling wine
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Food and wine pairings with Prosecco Treviso Millesimato Extra Dry
Pairings that work perfectly with Prosecco Treviso Millesimato Extra Dry
Original food and wine pairings with Prosecco Treviso Millesimato Extra Dry
The Prosecco Treviso Millesimato Extra Dry of Winery Barbaran matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of squid from the mouth of the cavado river (portugal), mushroom, bacon and gruyere quiche or twists with anchovies.
Details and technical informations about Winery Barbaran's Prosecco Treviso Millesimato Extra Dry.
Discover the grape variety: Blanqueiron
Simple fresh whites with low aromatics, pale golden robe, supple palate with moderate acidity, discreet aromas of citrus and white flowers. Discreet rustic South-West profile. Nearly extinct, preserved in INRAE ampelographic collections for its heritage value, it bears witness to the pre-phylloxera ampelographic heritage of the South-West. Rare French white grape, once cultivated in the South-West.
Informations about the Winery Barbaran
The Winery Barbaran is one of of the world's greatest estates. It offers 19 wines for sale in the of Prosecco di Treviso to come and discover on site or to buy online.
The wine region of Prosecco di Treviso
Historic heart of Venetian Prosecco (DOC, Treviso sub-zone): signature Glera as sparkling king white — fresh and accessible with notes of green apple, Williams pear, white flowers, citrus and an almond-hazelnut touch, fine persistent bubbles, light finish. Charmat method (tank), Brut, Extra Dry and Dry styles by residual sugar. Very pale straw hue, ideal aperitif and seafood (scallops, langoustines). Treviso province in Veneto, temperate pre-Alpine climate.
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: Second wine
In the Bordeaux vineyard, the second wine is a lesser-aged wine made from the youngest vines, while the main wine of the château is called the "grand vin".
