Winery La CioccaGutturnio Frizzante
Sparkling wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Food and wine pairings with Gutturnio Frizzante
Pairings that work perfectly with Gutturnio Frizzante
Original food and wine pairings with Gutturnio Frizzante
The Gutturnio Frizzante of Winery La Ciocca matches generally quite well with dishes of pork, spicy food or poultry such as recipes of chicken ballotine with ham and mushrooms, simple chicken curry or chicken tenderloins with lemon cream.
Details and technical informations about Winery La Ciocca's Gutturnio Frizzante.
Discover the grape variety: Fuëlla nera
Fuella nera noir is a grape variety that originated in France (Provence). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The Fuella nera noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Gutturnio Frizzante from Winery La Ciocca are 2013, 0
Informations about the Winery La Ciocca
The Winery La Ciocca is one of of the world's greatest estates. It offers 8 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
