Winery Vinicola BressanLa Prima Charmat
Sparkling wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with La Prima Charmat
Pairings that work perfectly with La Prima Charmat
Original food and wine pairings with La Prima Charmat
The La Prima Charmat of Winery Vinicola Bressan matches generally quite well with dishes of beef, lamb or pork such as recipes of beef with balsamic sauce, lamb tagine with prunes and almonds or chicken pie.
Details and technical informations about Winery Vinicola Bressan's La Prima Charmat.
Discover the grape variety: Garganega
Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.
Last vintages of this wine
The best vintages of La Prima Charmat from Winery Vinicola Bressan are 0
Informations about the Winery Vinicola Bressan
The Winery Vinicola Bressan is one of of the world's greatest estates. It offers 3 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
The word of the wine: Downy mildew
Disease of the vine due to a fungus. Downy mildew is formidable because it attacks all the organs, from the stem to the grapes, including the leaves, in depth. It was against it that the famous copper and lime-based Bordeaux mixture was developed.
