Winery CiccarielloMichelangelo Pinot Grigio Blush
Pink wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Michelangelo Pinot Grigio Blush
Pairings that work perfectly with Michelangelo Pinot Grigio Blush
Original food and wine pairings with Michelangelo Pinot Grigio Blush
The Michelangelo Pinot Grigio Blush of Winery Ciccariello matches generally quite well with dishes of veal, shellfish or poultry such as recipes of gigolette of rabbit, tagliatelle with shrimps or stuffed artichoke.
Details and technical informations about Winery Ciccariello's Michelangelo Pinot Grigio Blush.
Discover the grape variety: Sacy
Lively, taut dry whites with a pale hue, a lean palate and sharp acidity, with discreet aromas of citrus, green apple, white flowers and mineral notes. Ideal profile for sparkling wine bases thanks to preserved acidity. Traditional component of Crémant de Bourgogne AOC and Saint-Pourçain AOC in Auvergne. Native French variety from the Yonne (northern Burgundy) and Allier, signature of Burgundian sparkling wines.
Last vintages of this wine
The best vintages of Michelangelo Pinot Grigio Blush from Winery Ciccariello are 0
Informations about the Winery Ciccariello
The Winery Ciccariello is one of of the world's great estates. It offers 56 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
