Winery CavazzaM Edition No.1 Garganego
White wine
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 M Edition No.1 Garganego from the Winery Cavazza
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the M Edition No.1 Garganego of Winery Cavazza in the region of Veneto is a powerful.
Food and wine pairings with M Edition No.1 Garganego
Pairings that work perfectly with M Edition No.1 Garganego
Original food and wine pairings with M Edition No.1 Garganego
The M Edition No.1 Garganego of Winery Cavazza matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of tagliatelle with mushrooms, thai shrimp sauce or ground steak in a seed coat.
Details and technical informations about Winery Cavazza's M Edition No.1 Garganego.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
