Winery DonelliFrizzantino Amabile
Sparkling wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Frizzantino Amabile
Pairings that work perfectly with Frizzantino Amabile
Original food and wine pairings with Frizzantino Amabile
The Frizzantino Amabile of Winery Donelli matches generally quite well with dishes of beef, lamb or pork such as recipes of romazava (madagascar), tomatoes, zucchini, potatoes stuffed moroccan style with... or alsatian sauerkraut.
Details and technical informations about Winery Donelli's Frizzantino Amabile.
Discover the grape variety: Terrano
This is a very old grape variety cultivated in particular in the Istria region of Croatia, Slovenia and Italy. It can also be found in the Republic of Macedonia. In France it is almost unknown. It should not be confused with refosco dal peduncolo rosso, it looks somewhat like it, especially since its synonyms are refosco del Carso or refosco d' Istria.
Last vintages of this wine
The best vintages of Frizzantino Amabile from Winery Donelli are 0
Informations about the Winery Donelli
The Winery Donelli is one of of the world's great estates. It offers 57 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Reserve wine (champagne)
Older wines, kept in vats or aged in wood in some houses, or kept in magnums at Bollinger. A small percentage of these wines are used in the blending of non-vintage wines in order to bring greater aromatic complexity.
