Winery FantinelVino Spumante Rosé
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Vino Spumante Rosé of Winery Fantinel in the region of Friuli-Venezia Giulia often reveals types of flavors of microbio, citrus fruit or red fruit.
Food and wine pairings with Vino Spumante Rosé
Pairings that work perfectly with Vino Spumante Rosé
Original food and wine pairings with Vino Spumante Rosé
The Vino Spumante Rosé of Winery Fantinel matches generally quite well with dishes of beef, lamb or veal such as recipes of cataplana with seafood, lamb with vermicelli or escalope cordon bleu.
Details and technical informations about Winery Fantinel's Vino Spumante Rosé.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Vino Spumante Rosé from Winery Fantinel are 2016, 2015, 2014, 2013 and 2012.
Informations about the Winery Fantinel
The Winery Fantinel is one of of the world's great estates. It offers 81 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
