Winery La GioiosaGioioso Frizzante Rosso
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 Gioioso Frizzante Rosso from the Winery La Gioiosa
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Gioioso Frizzante Rosso 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 Gioioso Frizzante Rosso
Pairings that work perfectly with Gioioso Frizzante Rosso
Original food and wine pairings with Gioioso Frizzante Rosso
The Gioioso Frizzante Rosso of Winery La Gioiosa matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chinese noodles with shrimp, vegan leek and tofu quiche or smoked salmon and lemon cake.
Details and technical informations about Winery La Gioiosa's Gioioso Frizzante Rosso.
Discover the grape variety: Freisamer
Rich and full-bodied whites with good ageing potential, a deeper golden colour, a full and creamy palate with moderate acidity and signature aromas of ripe yellow fruits (peach, apricot), honey, hazelnut and buttery notes. A structured and vinous profile. Grown on small surfaces in Germany (Baden) and Switzerland for structured, age-worthy whites. White variety obtained in 1916 in Freiburg im Breisgau (Silvaner × Pinot Gris).
Last vintages of this wine
The best vintages of Gioioso Frizzante Rosso from Winery La Gioiosa are 0
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 Prosecco to come and discover on site or to buy online.
The wine region of Prosecco
Italian sparkling world star: Glera (85% min) by the Martinotti method (tank), fine convivial bubble, signature notes of green apple, pear, white flowers and sweet almond, fresh, light finish. From dry Brut to rounder Extra Dry. Prosecco DOC in Veneto and Friuli (36,000 ha), Conegliano Valdobbiadene DOCG on steep hillsides (UNESCO, ~8,700 ha) more complex and mineral, Cartizze at the top. ~90 M bottles DOCG/year.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
