Winery Francesco YelloFrizzante Rosato
Sparkling wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Raboso Piave.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Frizzante Rosato
Pairings that work perfectly with Frizzante Rosato
Original food and wine pairings with Frizzante Rosato
The Frizzante Rosato of Winery Francesco Yello matches generally quite well with dishes of beef, lamb or spicy food such as recipes of millet with gruyere cheese, ghormeh sabzi (iranian herbed lamb stew) or julienne fillets in coconut milk.
Details and technical informations about Winery Francesco Yello's Frizzante Rosato.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Frizzante Rosato from Winery Francesco Yello are 2008
Informations about the Winery Francesco Yello
The Winery Francesco Yello is one of of the world's greatest estates. It offers 3 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
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.
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The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
