Winery Le RugheRivaj Conegliano Valdobbiadene Prosecco Superiore Brut
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 Rivaj Conegliano Valdobbiadene Prosecco Superiore Brut from the Winery Le Rughe
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Rivaj Conegliano Valdobbiadene Prosecco Superiore Brut of Winery Le Rughe in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Rivaj Conegliano Valdobbiadene Prosecco Superiore Brut
Pairings that work perfectly with Rivaj Conegliano Valdobbiadene Prosecco Superiore Brut
Original food and wine pairings with Rivaj Conegliano Valdobbiadene Prosecco Superiore Brut
The Rivaj Conegliano Valdobbiadene Prosecco Superiore Brut of Winery Le Rughe matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of spanish paella, broccoli and blue cheese quiche without pastry or bacon cake.
Details and technical informations about Winery Le Rughe's Rivaj Conegliano Valdobbiadene Prosecco Superiore Brut.
Discover the grape variety: Petit Rouge
Supple and fruity reds with a clear to intense ruby robe, smooth tannins and a charming palate, with signature aromas of red fruits (cherry, raspberry), spices, violet and fresh alpine notes. An airy mountain profile to drink young or with short cellaring. An essential component of the Valle d'Aosta Torrette DOC appellation and Valdostan reds, it defines the viticultural identity of the north-western Italian Alps. Native Italian black grape from the Aosta Valley.
Informations about the Winery Le Rughe
The Winery Le Rughe is one of of the world's greatest estates. It offers 17 wines for sale in the of Conegliano-Valdobbiadene Prosecco Superiore to come and discover on site or to buy online.
The wine region of Conegliano-Valdobbiadene Prosecco Superiore
Historic, top-quality core of Prosecco DOCG on the Venetian hills (50-500 m, UNESCO landscape): signature Glera dominant as king white (≥85%, formerly "Prosecco") — fine, aromatic sparklers with green apple, pear, white acacia flowers, citrus and a slightly bitter finish. Chardonnay and Pinots as backup (≤15%, local Verdiso and Perera possible). Charmat method in autoclaves, from Brut to Dry, Rive mention for specific slopes, Cartizze grand cru.
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
