Winery Marcato60 Mesi Lessini Durello Brut
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
Food and wine pairings with 60 Mesi Lessini Durello Brut
Pairings that work perfectly with 60 Mesi Lessini Durello Brut
Original food and wine pairings with 60 Mesi Lessini Durello Brut
The 60 Mesi Lessini Durello Brut of Winery Marcato matches generally quite well with dishes of beef, lamb or pork such as recipes of american fillet (belgian-style beef tartar), lamb tagine with vegetables and preserved lemons or chinchards with white wine and grapes.
Details and technical informations about Winery Marcato's 60 Mesi Lessini Durello Brut.
Discover the grape variety: Irsay Oliver
Obtained in Hungary in 1930 by Pal Kocsis by crossing the pozsonyi fehér (pressburger or white presburg) and the pearl of Csaba. This double-ended variety is found in Hungary, Ukraine, Russia, the Slovak Republic (small Carpathians), the Czech Republic (Moravia), etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of 60 Mesi Lessini Durello Brut from Winery Marcato are 2008, 2007, 0
Informations about the Winery Marcato
The Winery Marcato is one of of the world's greatest estates. It offers 26 wines for sale in the of Veneto to come and discover on site or to buy online.
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: 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.
