Winery JeioFoie 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 Foie Prosecco from the Winery Jeio
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Foie Prosecco of Winery Jeio in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Foie Prosecco of Winery Jeio in the region of Veneto often reveals types of flavors of citrus fruit.
Food and wine pairings with Foie Prosecco
Pairings that work perfectly with Foie Prosecco
Original food and wine pairings with Foie Prosecco
The Foie Prosecco of Winery Jeio matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chicken maffé (africa), broccoli and blue cheese quiche without pastry or emulsion of foie gras with pata negra.
Details and technical informations about Winery Jeio's Foie Prosecco.
Discover the grape variety: Rebo
Supple, fruity reds with a deep ruby colour, soft tannins and a charming palate, showing signature aromas of red and black fruits (cherry, blackberry), plum, gentle spices and balsamic notes. Modern, airy profile to drink young or for short ageing. Grown mainly in Trentino and Veneto, used in northern Italian blends and as a single-variety wine. Italian black variety obtained in 1948 at San Michele all'Adige, a cross of Merlot × Marzemino.
Last vintages of this wine
The best vintages of Foie Prosecco from Winery Jeio are 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 Prosecco to come and discover on site or to buy online.
The wine region of Prosecco
Italian sparkling world star: Glera (85% min) by the Martinotti method (tank), fine convivial bubble, signature notes of green apple, pear, white flowers and sweet almond, fresh, light finish. From dry Brut to rounder Extra Dry. Prosecco DOC in Veneto and Friuli (36,000 ha), Conegliano Valdobbiadene DOCG on steep hillsides (UNESCO, ~8,700 ha) more complex and mineral, Cartizze at the top. ~90 M bottles DOCG/year.
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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
