Winery Cantina RomaneseLagorai Metodo Classico
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Lagorai Metodo Classico
Pairings that work perfectly with Lagorai Metodo Classico
Original food and wine pairings with Lagorai Metodo Classico
The Lagorai Metodo Classico of Winery Cantina Romanese matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of roast pork with prunes, papillotes of mackerel or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Cantina Romanese's Lagorai Metodo Classico.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Lagorai Metodo Classico from Winery Cantina Romanese are 2015, 0
Informations about the Winery Cantina Romanese
The Winery Cantina Romanese is one of of the world's greatest estates. It offers 7 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Italy's northernmost alpine vineyard, two identities. Aromatic, precise whites are the stars: signature opulent Gewurztraminer (lychee, rose, spice), ample Pinot Grigio, mineral Pinot Bianco, lively high-altitude Muller-Thurgau. Native reds: dense fruity Teroldego (blackberry, violet), deep Lagrein with plum and chocolate notes, light crunchy Schiava, spicy Marzemino. Trento DOC Metodo Classico sparklers.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
