Winery La Vigna di SarahNettare di Luna Conegliano-Valdobbiadene Prosecco Superiore
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 Nettare di Luna Conegliano-Valdobbiadene Prosecco Superiore from the Winery La Vigna di Sarah
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Nettare di Luna Conegliano-Valdobbiadene Prosecco Superiore of Winery La Vigna di Sarah in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Nettare di Luna Conegliano-Valdobbiadene Prosecco Superiore
Pairings that work perfectly with Nettare di Luna Conegliano-Valdobbiadene Prosecco Superiore
Original food and wine pairings with Nettare di Luna Conegliano-Valdobbiadene Prosecco Superiore
The Nettare di Luna Conegliano-Valdobbiadene Prosecco Superiore of Winery La Vigna di Sarah matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of linguine with squid ink and cockles, vegan leek and tofu quiche or christmas boots in knacki.
Details and technical informations about Winery La Vigna di Sarah's Nettare di Luna Conegliano-Valdobbiadene Prosecco Superiore.
Discover the grape variety: Fer
Fer or Fer Servadou, which means "easy to keep" in Occitan, or Mansois in Aveyron or Braucol in Gaillac, is a black grape variety grown in the southwest. It owes its name to its shoots and wood, which are "hard as iron", with medium-sized bunches and firm, juicy berries, and is characterized by its herbaceous taste (which is also found in Cabernet Franc). Iron is a grape variety resistant to frost and disease. Its buds come out late, but its growth accelerates and it matures quite quickly. For a good production, it prefers long pruning. Iron is used alone for the AOC Marcillac wines and in blends for the wines of the Gaillac, Madiran, Béarn and Fronton appellations. These wines have a deep colour, expressive tannins, they are round and fruity (blackcurrant, raspberry and green pepper...)
Last vintages of this wine
The best vintages of Nettare di Luna Conegliano-Valdobbiadene Prosecco Superiore from Winery La Vigna di Sarah are 0
Informations about the Winery La Vigna di Sarah
The Winery La Vigna di Sarah is one of of the world's greatest estates. It offers 12 wines for sale in the of Conegliano-Valdobbiadene Prosecco Superiore to come and discover on site or to buy online.
The wine region of Conegliano-Valdobbiadene Prosecco Superiore
The wine region of Conegliano-Valdobbiadene Prosecco Superiore is located in the region of Conegliano-Valdobbiadene Prosecco of Vénétie of Italy. Wineries and vineyards like the Domaine PDC di De Conti Pietro or the Domaine Altaneve produce mainly wines sparkling, sweet and red. The most planted grape varieties in the region of Conegliano-Valdobbiadene Prosecco Superiore are Glera, Chardonnay and Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Conegliano-Valdobbiadene Prosecco Superiore often reveals types of flavors of citrus, honey or ginger and sometimes also flavors of lemon, white peach or stone.
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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
