Winery Cherubino ValsangiacomoUltraligero Vino de Sed
Pink wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Ultraligero Vino de Sed
Pairings that work perfectly with Ultraligero Vino de Sed
Original food and wine pairings with Ultraligero Vino de Sed
The Ultraligero Vino de Sed of Winery Cherubino Valsangiacomo matches generally quite well with dishes of beef, veal or pork such as recipes of beef with mustard, veal roast, country style or oven roasted rabbit that cooks itself!.
Details and technical informations about Winery Cherubino Valsangiacomo's Ultraligero Vino de Sed.
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 Ultraligero Vino de Sed from Winery Cherubino Valsangiacomo are 2018, 0
Informations about the Winery Cherubino Valsangiacomo
The Winery Cherubino Valsangiacomo is one of of the world's great estates. It offers 63 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
