Winery CandoniVeneto Elviana Frizzante Rosé
Sparkling wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Veneto Elviana Frizzante Rosé of Winery Candoni in the region of Vénétie often reveals types of flavors of non oak, oak or red fruit.
Food and wine pairings with Veneto Elviana Frizzante Rosé
Pairings that work perfectly with Veneto Elviana Frizzante Rosé
Original food and wine pairings with Veneto Elviana Frizzante Rosé
The Veneto Elviana Frizzante Rosé of Winery Candoni matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tournedos with foie gras, tajine of merguez and potatoes or traditional tunisian couscous.
Details and technical informations about Winery Candoni's Veneto Elviana Frizzante Rosé.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Informations about the Winery Candoni
The Winery Candoni is one of of the world's greatest estates. It offers 12 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
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.
News related to this wine
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The word of the wine: Foaming
Name given to the second alcoholic fermentation that sparkling wines undergo. It gives rise to a release of carbon dioxide in the bottle.
