Winery Fratelli Gatto CavalierLe Prate del Cavaliere Rosa Brut
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Le Prate del Cavaliere Rosa Brut
Pairings that work perfectly with Le Prate del Cavaliere Rosa Brut
Original food and wine pairings with Le Prate del Cavaliere Rosa Brut
The Le Prate del Cavaliere Rosa Brut of Winery Fratelli Gatto Cavalier matches generally quite well with dishes of beef, lamb or pork such as recipes of beef tongue with pickle sauce, leg with a spoon or seven o'clock leg or turkey roulades, flavoured sauce.
Details and technical informations about Winery Fratelli Gatto Cavalier's Le Prate del Cavaliere Rosa Brut.
Discover the grape variety: Tempranillo
The black Tempranillo is a grape variety native to Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. The black Tempranillo can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Le Prate del Cavaliere Rosa Brut from Winery Fratelli Gatto Cavalier are 2016, 0
Informations about the Winery Fratelli Gatto Cavalier
The Winery Fratelli Gatto Cavalier is one of of the world's greatest estates. It offers 9 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.
