Winery CavazzaChardonnay
White wine
This wine is composed of 100% of the grape variety Chardonnay.
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Chardonnay from the Winery Cavazza
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chardonnay of Winery Cavazza in the region of Veneto is a powerful.
Food and wine pairings with Chardonnay
Pairings that work perfectly with Chardonnay
Original food and wine pairings with Chardonnay
The Chardonnay of Winery Cavazza matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta stuffed with meat, navarin of the sea da gigi or savoyard fondue.
Details and technical informations about Winery Cavazza's Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Chardonnay from Winery Cavazza are 2017, 0
Informations about the Winery Cavazza
The Winery Cavazza is one of of the world's great estates. It offers 39 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Primeur (wine)
A wine made to be drunk very young, bottled and marketed very soon after fermentation (about two months). Syn.: new.
