Winery Tenute del CerroLa Grazianella Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with La Grazianella Brut
Pairings that work perfectly with La Grazianella Brut
Original food and wine pairings with La Grazianella Brut
The La Grazianella 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 breton galette with buckwheat flour, pasta with tuna and tomato sauce or broccoli and blue cheese quiche without pastry.
Details and technical informations about Winery Tenute del Cerro's La Grazianella Brut.
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 La Grazianella Brut from Winery Tenute del Cerro are 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
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Fruity
A wine whose nose is first characterized by aromas reminiscent of the world of fruit. A wine to be drunk young is essentially fruity, but all wines offer this type of aroma in the first place, which can evolve over time, from the scent of fresh fruit to cooked, stewed, candied or brandied fruit.
