Winery JeioCuvée Extra Seco
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Cuvée Extra Seco of Winery Jeio in the region of Veneto often reveals types of flavors of microbio.
Food and wine pairings with Cuvée Extra Seco
Pairings that work perfectly with Cuvée Extra Seco
Original food and wine pairings with Cuvée Extra Seco
The Cuvée Extra Seco of Winery Jeio matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of brazilian feijoada, pan-fried potatoes with smoked salmon and rosemary or shrimp curry (reunionese recipe).
Details and technical informations about Winery Jeio's Cuvée Extra Seco.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Cuvée Extra Seco from Winery Jeio are 2013, 2008, 0
Informations about the Winery Jeio
The Winery Jeio is one of of the world's great estates. It offers 17 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
