Winery La Ballerina - Gocce di Sole Brut

Winery La BallerinaGocce di Sole Brut

Wine of Italy Sparkling wine of Piedmont of Italy
The Gocce di Sole Brut of Winery La Ballerina is a sparkling wine from the region of Piedmont.
This wine generally goes well with

Details and technical informations about Winery La Ballerina's Gocce di Sole Brut.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Cortese

A very old variety, cultivated for a very long time in Piedmont in northwestern Italy, it can also be found in other Italian wine regions. It is known in Germany, Switzerland, Argentina, Mexico, Brazil, the United States, etc. It is virtually unknown in France.

Informations about the Winery La Ballerina

The winery offers 24 different wines.
Its wines get an average rating of 4.
It is in the top 10 of the best estates in the region
It is located in Piémont

The Winery La Ballerina is one of of the world's greatest estates. It offers 18 wines for sale in the of Piedmont to come and discover on site or to buy online.

Top wine Piedmont
In the top 150000 of of Italy wines
In the top 20000 of of Piedmont wines
In the top 55000 of sparkling wines
In the top 650000 wines of the world

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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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