Winery FidoraTenuta Collagù Valdobbiadene Prosecco Superiore 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 Tenuta Collagù Valdobbiadene Prosecco Superiore Brut from the Winery Fidora
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Tenuta Collagù Valdobbiadene Prosecco Superiore Brut of Winery Fidora in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Tenuta Collagù Valdobbiadene Prosecco Superiore Brut of Winery Fidora in the region of Veneto often reveals types of flavors of tropical, citrus or green apple and sometimes also flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Tenuta Collagù Valdobbiadene Prosecco Superiore Brut
Pairings that work perfectly with Tenuta Collagù Valdobbiadene Prosecco Superiore Brut
Original food and wine pairings with Tenuta Collagù Valdobbiadene Prosecco Superiore Brut
The Tenuta Collagù Valdobbiadene Prosecco Superiore Brut of Winery Fidora matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of pasta shells, cream and tuna quiche or bacon cake.
Details and technical informations about Winery Fidora's Tenuta Collagù Valdobbiadene Prosecco Superiore Brut.
Discover the grape variety: Auxerrois
Auxerrois is a white grape variety native to Lorraine, which is also found in Alsace and in the Loire Valley, where it took off in 1950. Its name comes from the nurseries in Auxerre where it found refuge during the Second World War. Often called Pinot Auxerrois, it is part of the Moselle, Alsace and Côtes-de-Toul AOC grape varieties. Auxerrois should not be confused with côt or malbec, which are red grape varieties from the Cahors region and which may bear the same name. The bunches of Auxerrois are of medium size with small berries. It is a semi-late grape variety whose buds only come out when temperatures are well above 10°C. Auxerrois wines are characterized by finesse and acidity and subtle aromas of exotic fruits, fruits and white flowers. In France, it represents 1,600 hectares of production and some small parcels of Auxerrois are also present in Luxembourg, Germany, Canada and South Africa (2,300 hectares in total).
Last vintages of this wine
The best vintages of Tenuta Collagù Valdobbiadene Prosecco Superiore Brut from Winery Fidora are 2018, 2016
Informations about the Winery Fidora
The Winery Fidora is one of of the world's greatest estates. It offers 17 wines for sale in the of Conegliano-Valdobbiadene Prosecco to come and discover on site or to buy online.
The wine region of Conegliano-Valdobbiadene Prosecco
The wine region of Conegliano-Valdobbiadene Prosecco is located in the region of Prosecco of Vénétie of Italy. Wineries and vineyards like the Domaine Andrea da Ponte or the Domaine Rebuli produce mainly wines sweet and sparkling. On the nose of Conegliano-Valdobbiadene Prosecco often reveals types of flavors of tree fruit, citrus fruit. In the mouth of Conegliano-Valdobbiadene Prosecco is a with a nice vivacity and a fine and pleasant bubble.
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: Density per hectare
Number of vines per hectare. For the same yield, a vine planted with 3,000 vines per hectare bears many more bunches (per vine) than a vine planted with 10,000. The grapes will therefore be less rich in sugar and polyphenols (tannins, aromas...).
