Winery Giuseppe RigoniTreviso Prosecco Extra Dry
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 Treviso Prosecco Extra Dry from the Winery Giuseppe Rigoni
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Treviso Prosecco Extra Dry of Winery Giuseppe Rigoni in the region of Trentin-Haut-Adige is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Treviso Prosecco Extra Dry
Pairings that work perfectly with Treviso Prosecco Extra Dry
Original food and wine pairings with Treviso Prosecco Extra Dry
The Treviso Prosecco Extra Dry of Winery Giuseppe Rigoni matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of penne with shrimp and zucchini, quiche with bacon and gruyère cheese or baguette filled with saint moret and ham.
Details and technical informations about Winery Giuseppe Rigoni's Treviso Prosecco Extra Dry.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Informations about the Winery Giuseppe Rigoni
The Winery Giuseppe Rigoni is one of of the world's greatest estates. It offers 3 wines for sale in the of Trentin-Haut-Adige to come and discover on site or to buy online.
The wine region of Trentin-Haut-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
News related to this wine
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The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.