Winery Conselve - Sansovino - 1950 Brut

Winery Conselve - Sansovino1950 Brut

The 1950 Brut of Winery Conselve - Sansovino is a wine from the region of Veneto.
This wine generally goes well with
The 1950 Brut of the Winery Conselve - Sansovino is in the top 0 of wines of Veneto.

Details and technical informations about Winery Conselve - Sansovino's 1950 Brut.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
11.5°
Allergens
Contains sulfites

Discover the grape variety: Ribier noir

Table grape with long bunches and spherical blue-black berries with thick skin and juicy flesh, a sweet neutral flavour. Excellent shelf life and market durability. Grown for fresh consumption in the Mediterranean, California and Argentina, prized for its attractive appearance and long-keeping ability, one of the great international commercial table grapes. Black table grape variety, formerly also called Alphonse Lavallée.

Informations about the Winery Conselve - Sansovino

The winery offers 77 different wines.
Its wines get an average rating of 3.9.
It is in the top 20 of the best estates in the region
It is located in Vénétie
Find the Winery Conselve - Sansovino on Facebook

The Winery Conselve - Sansovino is one of of the world's great estates. It offers 55 wines for sale in the of Veneto to come and discover on site or to buy online.

Top wine Veneto
In the top 100000 of of Italy wines
In the top 20000 of of Veneto wines
In the top 50000 of wines
In the top 600000 wines of the world

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: Gout (wine of)

In red wine making, the wine comes directly from the vat after devatting (see press).

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