Winery Cantina TolloPasserina Spumante Brut
Sparkling wine
This wine generally goes well with poultry, veal or shellfish.
Wine flavors and olphactive analysis
Food and wine pairings with Passerina Spumante Brut
Pairings that work perfectly with Passerina Spumante Brut
Original food and wine pairings with Passerina Spumante Brut
The Passerina Spumante Brut of Winery Cantina Tollo matches generally quite well with dishes of veal, shellfish or poultry such as recipes of paupiettes of veal, pike quenelles with lobster bisque sauce or chicken with olives in a couscousier.
Details and technical informations about Winery Cantina Tollo's Passerina Spumante Brut.
Discover the grape variety: Cabernet-Severnyi
Interspecific crossing between (dimiat or galan x vitis amurensis) and (vitis amurensis x vinifera unknown) obtained in 1978 by the Institute of Research and Development of Viticulture and Winemaking of Novotcherkassk (Russia). It can be found in Canada (Nova Scotia, Ontario, etc.), the United States, Russia and many Eastern European countries. Note that the dimiat is a relative of the white gouais.
Last vintages of this wine
The best vintages of Passerina Spumante Brut from Winery Cantina Tollo are 2017
Informations about the Winery Cantina Tollo
The Winery Cantina Tollo is one of of the world's great estates. It offers 257 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
