Winery Col di LunaCuvée di Valmonte
Sparkling wine
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Cuvée di Valmonte
Pairings that work perfectly with Cuvée di Valmonte
Original food and wine pairings with Cuvée di Valmonte
The Cuvée di Valmonte of Winery Col di Luna matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or sweet desserts such as recipes of baked pumpkin, rice croquettes with salmon or very simple muffins.
Details and technical informations about Winery Col di Luna's Cuvée di Valmonte.
Discover the grape variety: Gamay blanc
Gamay noir is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The Gamay noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Burgundy, Savoie & Bugey, Rhône Valley, Armagnac, Lorraine, Jura, Champagne, Provence & Corsica.
Last vintages of this wine
The best vintages of Cuvée di Valmonte from Winery Col di Luna are 0
Informations about the Winery Col di Luna
The Winery Col di Luna is one of of the world's great estates. It offers 10 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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
