Winery Ceschin GiulioEstrem Prosecco Millesimato
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Estrem Prosecco Millesimato from the Winery Ceschin Giulio
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Estrem Prosecco Millesimato of Winery Ceschin Giulio in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Estrem Prosecco Millesimato
Pairings that work perfectly with Estrem Prosecco Millesimato
Original food and wine pairings with Estrem Prosecco Millesimato
The Estrem Prosecco Millesimato of Winery Ceschin Giulio matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mussels with chicken, zucchini and goat cheese quiche or chicken skewers with curry and lemon.
Details and technical informations about Winery Ceschin Giulio's Estrem Prosecco Millesimato.
Discover the grape variety: Morrastel
The black Morrastel is a grape variety originating from Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by large bunches and small to medium sized grapes. Morrastel noir can be found in many vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Ceschin Giulio
The Winery Ceschin Giulio is one of of the world's greatest estates. It offers 19 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
