Winery CinzanoGran Cinzano Spumante Dolce
Sparkling wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
Food and wine pairings with Gran Cinzano Spumante Dolce
Pairings that work perfectly with Gran Cinzano Spumante Dolce
Original food and wine pairings with Gran Cinzano Spumante Dolce
The Gran Cinzano Spumante Dolce of Winery Cinzano matches generally quite well with dishes of beef, lamb or pork such as recipes of veal shank with mushrooms, moroccan tagine with lamb and cardoons or cajun jumbalaya rice.
Details and technical informations about Winery Cinzano's Gran Cinzano Spumante Dolce.
Discover the grape variety: Vilana
A very old grape variety grown in Greece - one of the main ones - most often at high altitude, it is said to have originated on the island of Crete. It can also be found in Italy, but is practically unknown in France. D.N.A. analyses have shown that it is related to Thrapsthiri and Vidiano.
Last vintages of this wine
The best vintages of Gran Cinzano Spumante Dolce from Winery Cinzano are 2008, 2016, 0
Informations about the Winery Cinzano
The Winery Cinzano is one of of the world's great estates. It offers 37 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
