Winery CampionSulert Valdobbiadene
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 Sulert Valdobbiadene from the Winery Campion
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Sulert Valdobbiadene of Winery Campion in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Sulert Valdobbiadene
Pairings that work perfectly with Sulert Valdobbiadene
Original food and wine pairings with Sulert Valdobbiadene
The Sulert Valdobbiadene of Winery Campion matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of lobster and scallops on a bed of leeks, vegan leek and tofu quiche or pizza-style appetizer croissants.
Details and technical informations about Winery Campion's Sulert Valdobbiadene.
Discover the grape variety: Courbu blanc
Structured, aromatic dry and sweet whites with a pale golden robe, an ample palate and preserved acidity of signature yellow fruits (pear, peach, apricot), candied citrus, honey, white flowers (acacia) and spiced notes. Fine ageing and cellaring potential. Essential component of Jurançon AOC (dry and passerillage sweet), Pacherenc du Vic-Bilh AOC and Béarn AOC. Native French grape of Béarn, signature of Pyrenean whites.
Last vintages of this wine
The best vintages of Sulert Valdobbiadene from Winery Campion are 2019, 0
Informations about the Winery Campion
The Winery Campion is one of of the world's greatest estates. It offers 13 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
Pinnacle of Italian Prosecco (DOCG, 2009, UNESCO): signature Glera as the sparkling white king — fine and elegant with notes of golden apple, white peach, pear, citrus, jasmine, wisteria and an almond touch, fine persistent bubbles, sometimes a saline finish (Rive and Cartizze). Charmat method, Brut/Extra Dry/Dry styles. Steep slopes between Conegliano and Valdobbiadene in Veneto, calcareous morainic soils. For aperitif and celebrations, more mineral than Prosecco DOC.
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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
