Winery Terra SerenaSpumante Extra Dry Rosé
Sparkling wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Spumante Extra Dry Rosé
Pairings that work perfectly with Spumante Extra Dry Rosé
Original food and wine pairings with Spumante Extra Dry Rosé
The Spumante Extra Dry Rosé of Winery Terra Serena matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef in a crust, merguez - courgettes gratin (leftover barbecue) or red mullet, mackerel, tuna, salmon sushi.
Details and technical informations about Winery Terra Serena's Spumante Extra Dry Rosé.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Spumante Extra Dry Rosé from Winery Terra Serena are 0
Informations about the Winery Terra Serena
The Winery Terra Serena is one of of the world's greatest estates. It offers 37 wines for sale in the of Veneto to come and discover on site or to buy online.
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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
