Winery DonnatellaBranco Frisante Suave Fino
Sparkling wine
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
The Branco Frisante Suave Fino of the Winery Donnatella is in the top 30 of wines of Sao Paulo.
Taste structure of the Branco Frisante Suave Fino from the Winery Donnatella
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Branco Frisante Suave Fino of Winery Donnatella in the region of Sao Paulo is a with fine and regular bubbles.
Food and wine pairings with Branco Frisante Suave Fino
Pairings that work perfectly with Branco Frisante Suave Fino
Original food and wine pairings with Branco Frisante Suave Fino
The Branco Frisante Suave Fino of Winery Donnatella matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of tomatoes stuffed with sausage meat, sea bream in foil on the barbecue or paella josé style.
Details and technical informations about Winery Donnatella's Branco Frisante Suave Fino.
Discover the grape variety: Cabernet-Volos
Deeply coloured, structured reds with a deep purple robe, firm tannins, an ample palate and preserved acidity; signature aromas of dark fruits (blackcurrant, blackberry), spices and herbal notes reminiscent of cabernet. Resistant to downy and powdery mildew. Grown in Switzerland, Germany and Belgium for modern organic vineyards in continental climates. Swiss black hybrid bred by Valentin Blattner in Soyhières (cabernet sauvignon × resistant).
Last vintages of this wine
The best vintages of Branco Frisante Suave Fino from Winery Donnatella are 2016, 0, 1938
Informations about the Winery Donnatella
The Winery Donnatella is one of of the world's greatest estates. It offers 4 wines for sale in the of Sao Paulo to come and discover on site or to buy online.
The wine region of Sao Paulo
Wine state of south-east Brazil, with its heart at São Roque ("Terra do Vinho") founded by Italian and Portuguese immigrants in the 18th c. Traditional-method sparkling as stars: fresh, lively bubblies with notes of green apple, citrus, white flowers and brioche, a fine bubble. Supple reds blending Bonarda, Barbera and fleshy Tannat, round tannins. Perfumed Muscat sweet wines (orange blossom, honey).
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
