Winery Tenute del CerroCerrus Metodo Classico Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Cerrus Metodo Classico Brut
Pairings that work perfectly with Cerrus Metodo Classico Brut
Original food and wine pairings with Cerrus Metodo Classico Brut
The Cerrus Metodo Classico Brut of Winery Tenute del Cerro matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of homemade pork curry, rice croquettes with salmon or zucchini quiche.
Details and technical informations about Winery Tenute del Cerro's Cerrus Metodo Classico Brut.
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 Cerrus Metodo Classico Brut from Winery Tenute del Cerro are 2017, 0
Informations about the Winery Tenute del Cerro
The Winery Tenute del Cerro is one of of the world's great estates. It offers 23 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
