Winery LunariaRamoro Organic Pinot Spumante
Sparkling wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Ramoro Organic Pinot Spumante
Pairings that work perfectly with Ramoro Organic Pinot Spumante
Original food and wine pairings with Ramoro Organic Pinot Spumante
The Ramoro Organic Pinot Spumante of Winery Lunaria matches generally quite well with dishes of veal, shellfish or poultry such as recipes of cordon bleu with veal and cured ham, fish curry à la reunion or filet mignon in a quick crust.
Details and technical informations about Winery Lunaria's Ramoro Organic Pinot Spumante.
Discover the grape variety: Varousset
Varousset noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Varousset noir can be found cultivated in the following vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Ramoro Organic Pinot Spumante from Winery Lunaria are 0
Informations about the Winery Lunaria
The Winery Lunaria is one of of the world's great estates. It offers 42 wines for sale in the of Abruzzo to come and discover on site or to buy online.
The wine region of Abruzzo
Abruzzo is an Italian wine region located on the eastern (Adriatic) coast. Its immediate neighbors in CentralItaly are Marche to the North, Lazio to the west and southwest and Molise to the southeast. Abruzzo has one DOCG - Montepulciano d'Abruzzo Colline Teramane - and three DOC wine appellations. The reds and Cerasuolo d'Abruzzo and Montepulciano d'Abruzzo, as well as the white wine appellation Trebbiano d'Abruzzo are the most notable, followed by the lesser-known Controguerra.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
