Winery La GioiosaAurea Blanc de Blancs Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Aurea Blanc de Blancs Brut of Winery La Gioiosa in the region of Veneto often reveals types of flavors of non oak, microbio or tree fruit and sometimes also flavors of citrus fruit.
Food and wine pairings with Aurea Blanc de Blancs Brut
Pairings that work perfectly with Aurea Blanc de Blancs Brut
Original food and wine pairings with Aurea Blanc de Blancs Brut
The Aurea Blanc de Blancs Brut of Winery La Gioiosa matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of banh mi sandwich, salmon cannelloni or tuna, pepper and tomato quiche.
Details and technical informations about Winery La Gioiosa's Aurea Blanc de Blancs Brut.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Aurea Blanc de Blancs Brut from Winery La Gioiosa are 2009, 2010, 0, 2013
Informations about the Winery La Gioiosa
The Winery La Gioiosa is one of of the world's great estates. It offers 70 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
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.
