Winery Le RugheRivaj Conegliano Valdobbiadene Prosecco Superiore Extra Dry
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 Extra Dry from the Winery Le Rughe
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Rivaj Conegliano Valdobbiadene Prosecco Superiore Extra Dry of Winery Le Rughe in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Rivaj Conegliano Valdobbiadene Prosecco Superiore Extra Dry of Winery Le Rughe in the region of Veneto often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Rivaj Conegliano Valdobbiadene Prosecco Superiore Extra Dry
Pairings that work perfectly with Rivaj Conegliano Valdobbiadene Prosecco Superiore Extra Dry
Original food and wine pairings with Rivaj Conegliano Valdobbiadene Prosecco Superiore Extra Dry
The Rivaj Conegliano Valdobbiadene Prosecco Superiore Extra Dry of Winery Le Rughe matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chicken with scampi for christmas, quiche without pastry or christmas boots in knacki.
Details and technical informations about Winery Le Rughe's Rivaj Conegliano Valdobbiadene Prosecco Superiore Extra Dry.
Discover the grape variety: Primitivo
From Croatia where it is called crljenak kastelanski or pribidrag. According to genetic analyses carried out by Professor Carole Meredith of California University in Davis (United States), it is related to the Croatian plavac mali and Zinfandel. It is also found in South Africa, New Zealand, Chile, Brazil, Germany, Bulgaria, Albania, Italy under the name of Primitivo, Malta, Greece, Portugal and to some extent in Croatia. In the United States (California), it is one of the most widely planted grape varieties, having been introduced in the 1830s well before Primitivo. In France, it is registered in the official catalogue of vine varieties on the A1 list under the name Primitivo.
Last vintages of this wine
The best vintages of Rivaj Conegliano Valdobbiadene Prosecco Superiore Extra Dry from Winery Le Rughe are 2015, 0
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
The wine region of Conegliano-Valdobbiadene Prosecco Superiore is located in the region of Conegliano-Valdobbiadene Prosecco of Vénétie of Italy. Wineries and vineyards like the Domaine PDC di De Conti Pietro or the Domaine Altaneve produce mainly wines sparkling, sweet and red. The most planted grape varieties in the region of Conegliano-Valdobbiadene Prosecco Superiore are Glera, Chardonnay and Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Conegliano-Valdobbiadene Prosecco Superiore often reveals types of flavors of citrus, honey or ginger and sometimes also flavors of lemon, white peach or stone.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
