Winery MontellianaMeliora Prosecco Rosé
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 Meliora Prosecco Rosé from the Winery Montelliana
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Meliora Prosecco Rosé of Winery Montelliana in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Meliora Prosecco Rosé
Pairings that work perfectly with Meliora Prosecco Rosé
Original food and wine pairings with Meliora Prosecco Rosé
The Meliora Prosecco Rosé of Winery Montelliana matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of waterzooï of the sea, zucchini quiche or fried onions.
Details and technical informations about Winery Montelliana's Meliora Prosecco Rosé.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Meliora Prosecco Rosé from Winery Montelliana are 0
Informations about the Winery Montelliana
The Winery Montelliana is one of of the world's great estates. It offers 44 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
