Winery Fasoli GinoLungavite L'Alternativa Bio Brut
Sparkling wine
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Food and wine pairings with Lungavite L'Alternativa Bio Brut
Pairings that work perfectly with Lungavite L'Alternativa Bio Brut
Original food and wine pairings with Lungavite L'Alternativa Bio Brut
The Lungavite L'Alternativa Bio Brut of Winery Fasoli Gino matches generally quite well with dishes of pasta, shellfish or appetizers and snacks such as recipes of spaghetti with courgettes and italian ham, lobster in court-bouillon or salted muffins with bacon and grated cheese.
Details and technical informations about Winery Fasoli Gino's Lungavite L'Alternativa Bio Brut.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Last vintages of this wine
The best vintages of Lungavite L'Alternativa Bio Brut from Winery Fasoli Gino are 2016, 0, 2015
Informations about the Winery Fasoli Gino
The Winery Fasoli Gino is one of of the world's great estates. It offers 70 wines for sale in the of Veneto to come and discover on site or to buy online.
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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
