Winery LambertiRosé (Extra Dry)
Sparkling wine
This wine is a blend of 2 varietals which are the Pinot blanc and the Raboso Piave.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Rosé (Extra Dry) of Winery Lamberti in the region of Veneto often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Rosé (Extra Dry)
Pairings that work perfectly with Rosé (Extra Dry)
Original food and wine pairings with Rosé (Extra Dry)
The Rosé (Extra Dry) of Winery Lamberti matches generally quite well with dishes of beef, lamb or pork such as recipes of homemade italian lasagna, lamb curry with coconut milk or gloom and doom.
Details and technical informations about Winery Lamberti's Rosé (Extra Dry).
Discover the grape variety: Pinot blanc
Round, supple whites with a soft palate, showing discreet aromas of apple, pear, fresh almond, white flowers and brioche notes. Moderate acidity, light finish. Star of Crémant d'Alsace (fine, taut sparkling) and base of Edelzwicker. Grown in Germany (Weissburgunder, Baden-Württemberg), northern Italy (Pinot Bianco, Alto Adige), Austria and Luxembourg. A white mutation of Pinot Noir.
Last vintages of this wine
The best vintages of Rosé (Extra Dry) from Winery Lamberti are 0, 2015, 2008, 2013
Informations about the Winery Lamberti
The Winery Lamberti is one of of the world's greatest estates. It offers 98 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: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
