Winery Cantina Produttori di ValdobbiadeneRive di Colbertaldo Valdobbiadene Prosecco Superiore Millesimato 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 Rive di Colbertaldo Valdobbiadene Prosecco Superiore Millesimato Extra Dry from the Winery Cantina Produttori di Valdobbiadene
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Rive di Colbertaldo Valdobbiadene Prosecco Superiore Millesimato Extra Dry of Winery Cantina Produttori di Valdobbiadene in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Rive di Colbertaldo Valdobbiadene Prosecco Superiore Millesimato Extra Dry
Pairings that work perfectly with Rive di Colbertaldo Valdobbiadene Prosecco Superiore Millesimato Extra Dry
Original food and wine pairings with Rive di Colbertaldo Valdobbiadene Prosecco Superiore Millesimato Extra Dry
The Rive di Colbertaldo Valdobbiadene Prosecco Superiore Millesimato Extra Dry of Winery Cantina Produttori di Valdobbiadene matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of soy and shrimp noodles, quiche with leeks and fresh salmon from flo or green tomatoes in vinegar.
Details and technical informations about Winery Cantina Produttori di Valdobbiadene's Rive di Colbertaldo Valdobbiadene Prosecco Superiore Millesimato Extra Dry.
Discover the grape variety: Gamay de Bouze
Gamay de Bouze is a grape variety known since the 19th century. Originally from Burgundy, it is found, in increasingly small areas, in the vineyards of the Cher Valley. It was used, among other things, to add a little colour to wines that lacked it. Petit mourot, rouge de couchey or rouge de bouze are the other names for this grape variety with small bunches. Sometimes winged, these are cylindrical in shape and bear berries of varying sizes. The colour of the fruit shells, bluish black, is characteristic, as is the intense red of the leaves in autumn. The leaves come from buds that appear early. They are borne by vines that are pruned short and upright. Of average vigor, Gamay de Bouze is found in soils of low fertility. It must be protected from wood diseases and chlorosis. The vinification of the rosé juice from the pulp gives a product with notes of black fruit.
Last vintages of this wine
The best vintages of Rive di Colbertaldo Valdobbiadene Prosecco Superiore Millesimato Extra Dry from Winery Cantina Produttori di Valdobbiadene are 0
Informations about the Winery Cantina Produttori di Valdobbiadene
The Winery Cantina Produttori di Valdobbiadene is one of of the world's great estates. It offers 34 wines for sale in the of Conegliano-Valdobbiadene Prosecco Superiore Rive to come and discover on site or to buy online.
The wine region of Conegliano-Valdobbiadene Prosecco Superiore Rive
The wine region of Conegliano-Valdobbiadene Prosecco Superiore Rive is located in the region of Conegliano-Valdobbiadene Prosecco of Vénétie of Italy. Wineries and vineyards like the Domaine Rebuli or the Domaine Italo & Lorenzo Tormena produce mainly wines sparkling. The most planted grape varieties in the region of Conegliano-Valdobbiadene Prosecco Superiore Rive are Glera, they are then used in wines in blends or as a single variety. On the nose of Conegliano-Valdobbiadene Prosecco Superiore Rive often reveals types of flavors of tree fruit.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
