Winery Cantina La SaluteZatèr Valdobbiadene Prosecco Superiore Extra Dry
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 Zatèr Valdobbiadene Prosecco Superiore Extra Dry from the Winery Cantina La Salute
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Zatèr Valdobbiadene Prosecco Superiore Extra Dry of Winery Cantina La Salute in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Zatèr Valdobbiadene Prosecco Superiore Extra Dry
Pairings that work perfectly with Zatèr Valdobbiadene Prosecco Superiore Extra Dry
Original food and wine pairings with Zatèr Valdobbiadene Prosecco Superiore Extra Dry
The Zatèr Valdobbiadene Prosecco Superiore Extra Dry of Winery Cantina La Salute matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of festive sea pot, zucchini and goat cheese quiche or fresh vegetable dips and their sauces for the aperitif.
Details and technical informations about Winery Cantina La Salute's Zatèr Valdobbiadene Prosecco Superiore Extra Dry.
Discover the grape variety: Chenin
Chenin, also known as pinot de la Loire Valley (pineau), is the flagship grape variety of the Loire Valley. It would have found its first origins in Anjou where it would have been cultivated by the monks of the Abbey of Saint-Maur located between Angers and Saumur since the 6th century. chenin is a great white grape variety which likes particularly the chalky soils called here stones of tufa which were used for the construction of the castles of the Loire Valley. Its bunches are medium-sized, fairly compact and its berries are more or less small. It is an early variety, which resists well to diseases. Chenin has the particularity of being able to participate as well in the elaboration of dry white wines as of sweet white wines or sparkling wines. Perfectly structured by the acidity, elegant, with a complex nose and aromas of yellow fruits, dry fruits, citrus fruits, white flowers, honey... the wine resulting from the chenin is rather lively and nervous, which allows him a good potential of guard. Chenin covers about 10,000 hectares in France, and is very productive in South Africa where it covers more than 26,000 hectares.
Last vintages of this wine
The best vintages of Zatèr Valdobbiadene Prosecco Superiore Extra Dry from Winery Cantina La Salute are 0
Informations about the Winery Cantina La Salute
The Winery Cantina La Salute is one of of the world's great estates. It offers 48 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
The wine region of Conegliano-Valdobbiadene Prosecco is located in the region of Prosecco of Vénétie of Italy. Wineries and vineyards like the Domaine Andrea da Ponte or the Domaine Rebuli produce mainly wines sweet and sparkling. On the nose of Conegliano-Valdobbiadene Prosecco often reveals types of flavors of tree fruit, citrus fruit. In the mouth of Conegliano-Valdobbiadene Prosecco is a with a nice vivacity and a fine and pleasant bubble.
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.
