Winery Cantine LebovitzSedamat
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
The Sedamat of the Winery Cantine Lebovitz is in the top 10 of wines of Provincia di Mantova.
Food and wine pairings with Sedamat
Pairings that work perfectly with Sedamat
Original food and wine pairings with Sedamat
The Sedamat of Winery Cantine Lebovitz matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of baked pumpkin, salmon cannelloni or autumn pumpkin pie.
Details and technical informations about Winery Cantine Lebovitz's Sedamat.
Discover the grape variety: Ohanès
Table grape with long bunches and thick-skinned golden berries with crunchy flesh, a balanced sweet flavour, ideal for extended winter storage. Late-ripening and suited to the dry Andalusian climate. Grown mainly for fresh consumption in Spain, appreciated for its attractive appearance and excellent winter shelf life on European markets. Spanish white table grape, autochthonous from Almería in Andalusia.
Last vintages of this wine
The best vintages of Sedamat from Winery Cantine Lebovitz are 0
Informations about the Winery Cantine Lebovitz
The Winery Cantine Lebovitz is one of of the world's great estates. It offers 22 wines for sale in the of Provincia di Mantova to come and discover on site or to buy online.
The wine region of Provincia di Mantova
Lombardian IGT covering the province of Mantua on the Po plain, temperate continental climate with winter fogs, fertile alluvial soils. Lambrusco is the signature sparkling red, vinified dry ("secco"): natural frizzante with red cherry, raspberry, violet, redcurrant and a herbaceous touch, lively refreshing palate, fresh mousse. Salamino, Grappello Ruberti, Viadanese and Maestri blended with Ancellotta for colour. Ideal companion to tortelli di zucca and Mantuan salumi.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
