Domaine SoggaE1 Rosé Demi Sec
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Merlot.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with E1 Rosé Demi Sec
Pairings that work perfectly with E1 Rosé Demi Sec
Original food and wine pairings with E1 Rosé Demi Sec
The E1 Rosé Demi Sec of Domaine Sogga matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of authentic bolognese sauce (ragù di carne), beef tagine with vegetables or rabbit legs with fresh cream.
Details and technical informations about Domaine Sogga's E1 Rosé Demi Sec.
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 E1 Rosé Demi Sec from Domaine Sogga are 0, 2016
Informations about the Domaine Sogga
The Domaine Sogga is one of of the world's great estates. It offers 72 wines for sale in the of Nagano-ken to come and discover on site or to buy online.
The wine region of Nagano-ken
Junmai (pure sake) literally translates to "pure rice". It is a high-quality class of sake, a rice-based Alcoholic beverage that is an intricate Part of Japanese culture. In order to be classified as Junmai sake, the beverage must be made with only rice, water, and koji, the mold that triggers Fermentation. Sake can be found in a variety of types and styles, each with its own Organoleptic properties.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
