Winery Casa PetriniExtra Brut
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Extra Brut
Pairings that work perfectly with Extra Brut
Original food and wine pairings with Extra Brut
The Extra Brut of Winery Casa Petrini matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal saltimbocca, chicken blanquette or venison leg in casserole.
Details and technical informations about Winery Casa Petrini's Extra Brut.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Extra Brut from Winery Casa Petrini are 2018, 0
Informations about the Winery Casa Petrini
The Winery Casa Petrini is one of of the world's greatest estates. It offers 14 wines for sale in the of Tupungato to come and discover on site or to buy online.
The wine region of Tupungato
High-altitude jewel (1,050-1,500 m) in the Uco Valley (Mendoza, Argentina): signature Malbec as the royal red — concentrated and fresh with notes of blackberry, blackcurrant, plum, violet, cocoa and a touch of spice, chiselled tannins and acidity preserved by altitude, more elegant and taut than Luján. Structured Cabernet and fresh Pinot Noir (Gualtallary the star) in support. Racy, mineral Chardonnay. Stony alluvium over sand and limestone, dry continental, extreme thermal range.
The wine region of Mendoza
World capital of Malbec: powerful, deep reds with blackberry, plum, violet and sweet spice, round tannins and vivid fruit. Also firm Cabernet Sauvignon, supple, juicy Bonarda, aromatic floral white Torrontés. High-altitude vineyards (800-1,700 m) at the foot of the Andes, dry continental climate irrigated by glacial waters. ~80% of Argentine output across 150,000 ha.
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
