Winery Celler GerisenaDolç de Gerisena
Sweet wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Dolç de Gerisena
Pairings that work perfectly with Dolç de Gerisena
Original food and wine pairings with Dolç de Gerisena
The Dolç de Gerisena of Winery Celler Gerisena matches generally quite well with dishes of beef, lamb or pork such as recipes of beef tongue in hot pickle sauce, lamb delight with tomato and cinnamon or endives with ham.
Details and technical informations about Winery Celler Gerisena's Dolç de Gerisena.
Discover the grape variety: Barbera blanche
An ancient grape variety that has been cultivated for a long time in the Italian Piedmont, now less and less planted, and practically unknown in France as in all other wine-producing countries. Note that it is not related to Barbera Nero.
Informations about the Winery Celler Gerisena
The Winery Celler Gerisena is one of of the world's greatest estates. It offers 11 wines for sale in the of Empordà to come and discover on site or to buy online.
The wine region of Empordà
The wine region of Empordà is located in the region of Catalogne of Spain. Wineries and vineyards like the Domaine Castillo Perelada or the Domaine Maselva produce mainly wines red, white and sweet. The most planted grape varieties in the region of Empordà are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Empordà often reveals types of flavors of cherry, white pepper or fig and sometimes also flavors of cinnamon, game or almonds.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
