Winery RiondoLe Piere Prosecco Extra Dry
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 Le Piere Prosecco Extra Dry from the Winery Riondo
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Le Piere Prosecco Extra Dry of Winery Riondo 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 Le Piere Prosecco Extra Dry of Winery Riondo in the region of Veneto often reveals types of flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Le Piere Prosecco Extra Dry
Pairings that work perfectly with Le Piere Prosecco Extra Dry
Original food and wine pairings with Le Piere Prosecco Extra Dry
The Le Piere Prosecco Extra Dry of Winery Riondo matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of cuttlefish rust, light tuna-tomato quiche (without cream) or small croissants with smoked salmon (toast).
Details and technical informations about Winery Riondo's Le Piere Prosecco Extra Dry.
Discover the grape variety: Huxelrebe
Aromatic, muscaty whites with a golden robe, ample body, moderate acidity and signature notes of muscat, elderflower, exotic fruits and honey. Star of Spätlese, Auslese and botrytised Trockenbeerenauslese. Grown in Rhineland, England and Czechia for sweet and luscious whites; achieves noble rot reliably. White grape bred in 1927 by Georg Scheu in Alzey (chasselas × courtillier musqué).
Last vintages of this wine
The best vintages of Le Piere Prosecco Extra Dry from Winery Riondo are 2017, 0
Informations about the Winery Riondo
The Winery Riondo is one of of the world's great estates. It offers 88 wines for sale in the of Prosecco to come and discover on site or to buy online.
The wine region of Prosecco
Italian sparkling world star: Glera (85% min) by the Martinotti method (tank), fine convivial bubble, signature notes of green apple, pear, white flowers and sweet almond, fresh, light finish. From dry Brut to rounder Extra Dry. Prosecco DOC in Veneto and Friuli (36,000 ha), Conegliano Valdobbiadene DOCG on steep hillsides (UNESCO, ~8,700 ha) more complex and mineral, Cartizze at the top. ~90 M bottles DOCG/year.
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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
