Winery Foss MaraiSurfine Cuvée Brut
Sparkling wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Surfine Cuvée Brut of Winery Foss Marai in the region of Veneto often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Surfine Cuvée Brut
Pairings that work perfectly with Surfine Cuvée Brut
Original food and wine pairings with Surfine Cuvée Brut
The Surfine Cuvée Brut of Winery Foss Marai matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of quiche with leeks and fresh salmon from flo, cuttlefish a la plancha or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Foss Marai's Surfine Cuvée Brut.
Discover the grape variety: Cabernet-Volos
An interspecific cross between Cabernet Sauvignon and Bianca obtained in Italy in 2002 by the University of Udine and the Institute of Applied Genetics. It can be found in Germany, Slovakia, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Surfine Cuvée Brut from Winery Foss Marai are 2013, 2018, 2011, 2012 and 0.
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
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
