Winery MionettoConte Amato Frizzante Rosato
Sparkling wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Conte Amato Frizzante Rosato of Winery Mionetto in the region of Veneto often reveals types of flavors of vegetal, red fruit.
Food and wine pairings with Conte Amato Frizzante Rosato
Pairings that work perfectly with Conte Amato Frizzante Rosato
Original food and wine pairings with Conte Amato Frizzante Rosato
The Conte Amato Frizzante Rosato of Winery Mionetto matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of lomo saltado, leg of lamb with baked potatoes or vermicelli sautéed with peking duck.
Details and technical informations about Winery Mionetto's Conte Amato Frizzante Rosato.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Conte Amato Frizzante Rosato from Winery Mionetto are 2016, 0
Informations about the Winery Mionetto
The Winery Mionetto is one of of the world's greatest estates. It offers 104 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
