Winery La GioiosaBrut
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 Brut from the Winery La Gioiosa
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Brut of Winery La Gioiosa in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Brut
Pairings that work perfectly with Brut
Original food and wine pairings with Brut
The Brut of Winery La Gioiosa matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of pasta with vongoles (flat clams), quiche without pastry or brioche shuttles.
Details and technical informations about Winery La Gioiosa's Brut.
Discover the grape variety: Camaralet de Lasseube
Aromatic, structured dry whites with a pale golden robe, an ample palate and preserved acidity, showing rare signature spicy aromas (fennel, pepper, cinnamon, anise), white flowers and yellow fruits. A unique profile with a very strong personality. Very rare (less than 1 ha cultivated), preserved by a few Béarnais winegrowers and blended with Lauzet and Gros Manseng in heritage cuvées. An indigenous French variety from the Béarn (Pyrénées-Atlantiques).
Last vintages of this wine
The best vintages of Brut from Winery La Gioiosa are 2008, 2013, 0, 2012
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: Oenology
The science of the oenologist, which is essentially concerned with the elaboration and maturation of wines.
