Winery CormònsCormorano Bianco Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Chardonnay.
This wine generally goes well with blue cheese, pork or vegetarian.
Food and wine pairings with Cormorano Bianco Brut
Pairings that work perfectly with Cormorano Bianco Brut
Original food and wine pairings with Cormorano Bianco Brut
The Cormorano Bianco Brut of Winery Cormòns matches generally quite well with dishes of beef, lamb or pork such as recipes of roast beef in a crust, traditional tagine (morocco) or gratin of coquillettes with ham.
Details and technical informations about Winery Cormòns's Cormorano Bianco Brut.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Cormorano Bianco Brut from Winery Cormòns are 2017, 2016, 2013, 0
Informations about the Winery Cormòns
The Winery Cormòns is one of of the world's great estates. It offers 87 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
