Winery GiarolaVilla Dalla Rovere Grappa di Prosecco
Sweet wine
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Food and wine pairings with Villa Dalla Rovere Grappa di Prosecco
Pairings that work perfectly with Villa Dalla Rovere Grappa di Prosecco
Original food and wine pairings with Villa Dalla Rovere Grappa di Prosecco
The Villa Dalla Rovere Grappa di Prosecco of Winery Giarola matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of scallops with cream, light tuna-tomato quiche (without cream) or caricoles as in brussels (translation: sea snails or whelks).
Details and technical informations about Winery Giarola's Villa Dalla Rovere Grappa di Prosecco.
Discover the grape variety: Isabelle
It was found in a garden in South Carolina in the United States and given to Isabella Gibbs. It can still be found in Brazil, India, Uruguay, Madagascar, Colombia, Switzerland, Italy, etc. In France, it is one of the six hybrids prohibited since 1935 (included in the European regulations): the Clinton, the Herbemont, the Isabelle, the Jacquez, the Noah and the Othello.
Informations about the Winery Giarola
The Winery Giarola is one of of the world's greatest estates. It offers 2 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
