Winery Campo del GalloOltreepo Pavese Riesling
Red wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Oltreepo Pavese Riesling
Pairings that work perfectly with Oltreepo Pavese Riesling
Original food and wine pairings with Oltreepo Pavese Riesling
The Oltreepo Pavese Riesling of Winery Campo del Gallo matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of brussels sprouts with bacon in a casserole, gravelax salmon or delicious thai chicken.
Details and technical informations about Winery Campo del Gallo's Oltreepo Pavese Riesling.
Discover the grape variety: Riesling
White Riesling is a grape variety that originated in France (Alsace). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Riesling can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Campo del Gallo
The Winery Campo del Gallo is one of of the world's greatest estates. It offers 4 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
