Winery BernaviVentuno Rosato
Pink wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Ventuno Rosato
Pairings that work perfectly with Ventuno Rosato
Original food and wine pairings with Ventuno Rosato
The Ventuno Rosato of Winery Bernavi matches generally quite well with dishes of beef, lamb or pork such as recipes of oxtail and carrot stew, lamb mouse with figs and grapes or ham and cheese omelette.
Details and technical informations about Winery Bernavi's Ventuno Rosato.
Discover the grape variety: Fleurtai
Interspecific cross between Sauvignonasse and Kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for Soreli.
Last vintages of this wine
The best vintages of Ventuno Rosato from Winery Bernavi are 2017, 2014, 0, 2015
Informations about the Winery Bernavi
The Winery Bernavi is one of of the world's great estates. It offers 17 wines for sale in the of Tarragona to come and discover on site or to buy online.
The wine region of Tarragona
The wine region of Tarragona is located in the region of Catalogne of Spain. Wineries and vineyards like the Domaine Celler Piñol or the Domaine De Muller produce mainly wines red, white and pink. The most planted grape varieties in the region of Tarragona are Tempranillo, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Tarragona often reveals types of flavors of cream, red fruit or tropical fruit and sometimes also flavors of biscuits, dried fruit or floral.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
