Winery Conte VistarinoAda Pinot Nero Brut
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Ada Pinot Nero Brut
Pairings that work perfectly with Ada Pinot Nero Brut
Original food and wine pairings with Ada Pinot Nero Brut
The Ada Pinot Nero Brut of Winery Conte Vistarino matches generally quite well with dishes of beef, lamb or pork such as recipes of chickpeas spanish style, harira algerian soup or delicious marinated pork chops.
Details and technical informations about Winery Conte Vistarino's Ada Pinot Nero Brut.
Discover the grape variety: Seyval blanc
A relative of the Saint Pepin, this direct-producing hybrid is the result of an interspecific cross between 5656 Seibel and Ray d'Or (4986 Seibel) obtained in 1921 by the Seyve-Villard company, formerly based in Saint Vallier (Drôme). Seyval blanc is registered in the official catalogue of wine grape varieties, list A. It can be found in the United States, Canada, Brazil, Australia, South Africa, Great Britain, the Netherlands, Germany, Romania, Switzerland, etc. It is practically non-existent in France and is in danger of disappearing.
Last vintages of this wine
The best vintages of Ada Pinot Nero Brut from Winery Conte Vistarino are 2019, 0
Informations about the Winery Conte Vistarino
The Winery Conte Vistarino is one of of the world's great estates. It offers 36 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
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.
