Winery La GioiosaTardo Sauvignon
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Tardo Sauvignon from the Winery La Gioiosa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tardo Sauvignon of Winery La Gioiosa in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Tardo Sauvignon
Pairings that work perfectly with Tardo Sauvignon
Original food and wine pairings with Tardo Sauvignon
The Tardo Sauvignon of Winery La Gioiosa matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of quiche with tartiflette, monkfish in foil or gourmet croc-monsieur with comté cheese.
Details and technical informations about Winery La Gioiosa's Tardo Sauvignon.
Discover the grape variety: Albanella
Fresh and lively dry whites with a pale golden robe, a supple palate with preserved acidity, showing understated aromas of citrus, white flowers and Apennine herbaceous notes. Discreet profile best drunk young. Often blended with verdicchio or trebbiano in Marche whites, contributing to the typicity of Marchigian whites without dominating the terroir. Native white Italian grape from the Marche region, grown on small surfaces in the Apennines.
Last vintages of this wine
The best vintages of Tardo Sauvignon from Winery La Gioiosa are 2016, 2018, 0, 2017
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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
