Winery Gotto d'OroCastelli Romani Frizzante
Sparkling wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Castelli Romani Frizzante
Pairings that work perfectly with Castelli Romani Frizzante
Original food and wine pairings with Castelli Romani Frizzante
The Castelli Romani Frizzante of Winery Gotto d'Oro matches generally quite well with dishes of beef, lamb or pork such as recipes of beef in white wine, traditional tagine (morocco) or chicken blanquette.
Details and technical informations about Winery Gotto d'Oro's Castelli Romani Frizzante.
Discover the grape variety: Madeleine angevine O.
This variety was obtained in the 19th century by Christian Oberlin, by crossing the madeleine angevine with the bouquettraube, registered in the Official Catalogue of vine varieties list A1. It should not be confused with the said Madeleine Angevine because its resemblance is strong, at least in its bunches. Today, Madeleine angevine Oberlin is no longer cultivated, it is still only found in a few private homes, usually on trellises. - Synonymy: angevine oberlin, madeleine blonde oberlin (the synonymy of grape varieties, click here!)
Last vintages of this wine
The best vintages of Castelli Romani Frizzante from Winery Gotto d'Oro are 2017, 2015, 0
Informations about the Winery Gotto d'Oro
The Winery Gotto d'Oro is one of of the world's great estates. It offers 63 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
