Winery LaficaiaSbarbata Brut Rosé
Sparkling wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Food and wine pairings with Sbarbata Brut Rosé
Pairings that work perfectly with Sbarbata Brut Rosé
Original food and wine pairings with Sbarbata Brut Rosé
The Sbarbata Brut Rosé of Winery Laficaia matches generally quite well with dishes of pork, spicy food or sweet desserts such as recipes of andouillette with mustard sauce, thai basil chicken or express cherry clafoutis.
Details and technical informations about Winery Laficaia's Sbarbata Brut Rosé.
Discover the grape variety: Muscat reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Sbarbata Brut Rosé from Winery Laficaia are 0
Informations about the Winery Laficaia
The Winery Laficaia is one of of the world's greatest estates. It offers 7 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
