Winery Caneva da NaniDosaggio Zero
Sparkling wine
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Dosaggio Zero
Pairings that work perfectly with Dosaggio Zero
Original food and wine pairings with Dosaggio Zero
The Dosaggio Zero of Winery Caneva da Nani matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of salmon cannelloni, shrimp with curry express or 3 cheese ravioli gratin.
Details and technical informations about Winery Caneva da Nani's Dosaggio Zero.
Discover the grape variety: Camaralet
The white Camaralet is a grape variety that originated in France (Pyrénées-Atlantiques). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Camaralet can be found cultivated in these vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Dosaggio Zero from Winery Caneva da Nani are 0
Informations about the Winery Caneva da Nani
The Winery Caneva da Nani is one of of the world's greatest estates. It offers 6 wines for sale in the of Veneto to come and discover on site or to buy online.
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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
