Winery CavatinaPinot Rosé Spumante
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Pinot Rosé Spumante
Pairings that work perfectly with Pinot Rosé Spumante
Original food and wine pairings with Pinot Rosé Spumante
The Pinot Rosé Spumante of Winery Cavatina matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of wiener schnitzel or viennese schnitzel, beef carrots or wild boar stew.
Details and technical informations about Winery Cavatina's Pinot Rosé Spumante.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Pinot Rosé Spumante from Winery Cavatina are 0
Informations about the Winery Cavatina
The Winery Cavatina is one of of the world's greatest estates. It offers 47 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
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.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
