Winery DaylesfordOrganic Valdobbiadene Prosecco
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Organic Valdobbiadene Prosecco from the Winery Daylesford
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Organic Valdobbiadene Prosecco of Winery Daylesford in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Organic Valdobbiadene Prosecco
Pairings that work perfectly with Organic Valdobbiadene Prosecco
Original food and wine pairings with Organic Valdobbiadene Prosecco
The Organic Valdobbiadene Prosecco of Winery Daylesford matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of indian chicken (simplified korma), cream and tuna quiche or chicken skewers with curry and lemon.
Details and technical informations about Winery Daylesford's Organic Valdobbiadene Prosecco.
Discover the grape variety: Rabo de Ovelha
Lively and fresh dry whites with a pale golden robe, a supple palate and preserved acidity, with signature aromas of citrus (lemon), green apple, white flowers and Mediterranean herbal notes. A thirst-quenching Iberian profile to drink young. A traditional component of Portuguese white blends from the Tejo, Alentejo and Douro, expressing the identity of central Portugal. Native Portuguese white grape, whose name means "sheep's tail".
Last vintages of this wine
The best vintages of Organic Valdobbiadene Prosecco from Winery Daylesford are 2018, 0
Informations about the Winery Daylesford
The Winery Daylesford is one of of the world's greatest estates. It offers 6 wines for sale in the of Conegliano-Valdobbiadene Prosecco to come and discover on site or to buy online.
The wine region of Conegliano-Valdobbiadene Prosecco
Pinnacle of Italian Prosecco (DOCG, 2009, UNESCO): signature Glera as the sparkling white king — fine and elegant with notes of golden apple, white peach, pear, citrus, jasmine, wisteria and an almond touch, fine persistent bubbles, sometimes a saline finish (Rive and Cartizze). Charmat method, Brut/Extra Dry/Dry styles. Steep slopes between Conegliano and Valdobbiadene in Veneto, calcareous morainic soils. For aperitif and celebrations, more mineral than Prosecco DOC.
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: 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.
