Winery Foss MaraiRoös Brut
Sparkling wine
This wine is composed of 100% of the grape variety Glera.
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Roös Brut of Winery Foss Marai in the region of Veneto often reveals types of flavors of microbio, tree fruit or citrus fruit and sometimes also flavors of red fruit.
Details and technical informations about Winery Foss Marai's Roös Brut.
Discover the grape variety: Glera
It is said to be of Slovenian origin, where it is cultivated under the name of Prosekar, also known for a long time in Italy under the name of Glera. It should not be confused with prosecco lungo - although there is a family link - and prosecco nostrano, which is none other than Tuscany's malvasia. Note that Vitouska - another Italian grape variety - is the result of a natural intraspecific cross between Tuscan malvasia and Prosecco. Under the name of Glera, it is registered in the Official Catalogue of wine grape varieties list A. It can be found in practically all of the former Yugoslavia, and more surprisingly in Argentina, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Roös Brut from Winery Foss Marai are 2013, 2015, 2016, 0 and 2014.
Informations about the Winery Foss Marai
The Winery Foss Marai is one of of the world's greatest estates. It offers 27 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: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.
