Winery Col MesianMillesimato Extra Dry
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Millesimato Extra Dry
Pairings that work perfectly with Millesimato Extra Dry
Original food and wine pairings with Millesimato Extra Dry
The Millesimato Extra Dry of Winery Col Mesian matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of traditional welsh dark beer, tuna and cream cheese pie or nanie's diced ham quiche.
Details and technical informations about Winery Col Mesian's Millesimato Extra Dry.
Discover the grape variety: Chardonnay
The white Chardonnay 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 small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Millesimato Extra Dry from Winery Col Mesian are 2018, 2017, 0, 2019 and 2016.
Informations about the Winery Col Mesian
The Winery Col Mesian is one of of the world's greatest estates. It offers 21 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
