Winery TraversaBrio Rosato Spumante Brut
Sparkling wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Brio Rosato Spumante Brut
Pairings that work perfectly with Brio Rosato Spumante Brut
Original food and wine pairings with Brio Rosato Spumante Brut
The Brio Rosato Spumante Brut of Winery Traversa matches generally quite well with dishes of beef or mature and hard cheese such as recipes of barbecue burger or franco-comtois beef.
Details and technical informations about Winery Traversa's Brio Rosato Spumante Brut.
Discover the grape variety: Mavrud
A very old grape variety whose origin is still uncertain, it is thought to have come from Greece, and for others its origin is Bulgarian from the Thrace plain where it is still widely cultivated. It can be found in Romania, Albania, Greece, Bulgaria, etc. Little known in France, it is nevertheless registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Brio Rosato Spumante Brut from Winery Traversa are 2018, 2016, 0
Informations about the Winery Traversa
The Winery Traversa is one of of the world's great estates. It offers 19 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
