Winery GrifoVivace Puglia Rosato
Pink wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Vivace Puglia Rosato
Pairings that work perfectly with Vivace Puglia Rosato
Original food and wine pairings with Vivace Puglia Rosato
The Vivace Puglia Rosato of Winery Grifo matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of kale soup, hard-boiled eggs and gourmet muffins or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Grifo's Vivace Puglia Rosato.
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 Vivace Puglia Rosato from Winery Grifo are 0
Informations about the Winery Grifo
The Winery Grifo is one of of the world's great estates. It offers 69 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
