Winery BorgaMillesimato Pinot Grigio Brut
Sparkling wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Millesimato Pinot Grigio Brut
Pairings that work perfectly with Millesimato Pinot Grigio Brut
Original food and wine pairings with Millesimato Pinot Grigio Brut
The Millesimato Pinot Grigio Brut of Winery Borga matches generally quite well with dishes of veal, shellfish or poultry such as recipes of veal paupiettes with onions and tomatoes, salt and pepper shrimp or chicken on a bed of summer vegetables.
Details and technical informations about Winery Borga's Millesimato Pinot Grigio Brut.
Discover the grape variety: Gros Verdot
Girondine most certainly like the Petit Verdot. It is almost no longer present in the vineyard, no longer multiplied and therefore very clearly on the way to extinction.
Informations about the Winery Borga
The Winery Borga is one of of the world's great estates. It offers 34 wines for sale in the of delle Venezie to come and discover on site or to buy online.
The wine region of delle Venezie
The wine region of delle Venezie is located in the region of Vénétie of Italy. We currently count 1204 estates and châteaux in the of delle Venezie, producing 2235 different wines in conventional, organic and biodynamic agriculture. The wines of delle Venezie go well with generally quite well with dishes .
The wine region of Veneto
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.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
