Winery GiliaChardonnay Frizzante
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Chardonnay Frizzante
Pairings that work perfectly with Chardonnay Frizzante
Original food and wine pairings with Chardonnay Frizzante
The Chardonnay Frizzante of Winery Gilia matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of brazilian feijoada, penne with smoked salmon and crème fraiche or summer tuna quiche.
Details and technical informations about Winery Gilia's Chardonnay Frizzante.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Chardonnay Frizzante from Winery Gilia are 0
Informations about the Winery Gilia
The Winery Gilia is one of of the world's greatest estates. It offers 8 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
