Winery Giol1427 Brut
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the 1427 Brut from the Winery Giol
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the 1427 Brut of Winery Giol in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with 1427 Brut
Pairings that work perfectly with 1427 Brut
Original food and wine pairings with 1427 Brut
The 1427 Brut of Winery Giol matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp in coconut milk, vegan leek and tofu quiche or verrine of beetroot and lump roe.
Details and technical informations about Winery Giol's 1427 Brut.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of 1427 Brut from Winery Giol are 0
Informations about the Winery Giol
The Winery Giol is one of of the world's great estates. It offers 37 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
