
Winery De BortoliAged Release Botrytis Sémillon
This wine generally goes well with poultry, rich fish (salmon, tuna etc) or shellfish.

Food and wine pairings with Aged Release Botrytis Sémillon
Pairings that work perfectly with Aged Release Botrytis Sémillon
Original food and wine pairings with Aged Release Botrytis Sémillon
The Aged Release Botrytis Sémillon of Winery De Bortoli matches generally quite well with dishes of sweet desserts, mild and soft cheese or fruity desserts such as recipes of simple pancake batter, pasta with 4 cheese sauce or express cherry clafoutis.
Details and technical informations about Winery De Bortoli's Aged Release Botrytis Sémillon.
Discover the grape variety: Minutolo
Aromatic, lively dry whites with a pale golden colour, a slender palate and preserved acidity, showing intense signature muscat aromas (rose, fresh grape), white flowers (orange blossom), exotic fruits (lychee, pineapple) and citrus notes. Distinctive Apulian aromatic profile to drink young. Experiencing a fine qualitative revival among modern Puglian winemakers in the Valle d'Itria. Native white variety from Puglia, Italy, long confused with Fiano.
Informations about the Winery De Bortoli
The Winery De Bortoli is one of wineries to follow in Nouvelle-Galles du Sud.. It offers 535 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.












