Winery CarminaConegliano Valdobbiadene Extra Dry
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Conegliano Valdobbiadene Extra Dry
Pairings that work perfectly with Conegliano Valdobbiadene Extra Dry
Original food and wine pairings with Conegliano Valdobbiadene Extra Dry
The Conegliano Valdobbiadene Extra Dry of Winery Carmina matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of tuna lasagna, pageot or bocconcini (veal rolls with ham and comté).
Details and technical informations about Winery Carmina's Conegliano Valdobbiadene Extra Dry.
Discover the grape variety: Rousse
It is said to have originated in the Vallée du Gier, south-west of Lyon, and is found only in this region, like the Mornen, with which it has long been associated. It disappeared from the vineyard a long time ago, but is currently being recognized thanks to the association for the restoration and development of the Coteaux du Gier vineyard (A.R.D.V.C.G). A few vines still remain in a mixture in very old plots.
Informations about the Winery Carmina
The Winery Carmina is one of of the world's greatest estates. It offers 19 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
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.
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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.