Winery MarsuretAmoler Prosecco di Valdobbiadene Superiore Extra 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 Amoler Prosecco di Valdobbiadene Superiore Extra Brut from the Winery Marsuret
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Amoler Prosecco di Valdobbiadene Superiore Extra Brut of Winery Marsuret 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 Amoler Prosecco di Valdobbiadene Superiore Extra Brut of Winery Marsuret in the region of Veneto often reveals types of flavors of earth, tree fruit or citrus fruit.
Food and wine pairings with Amoler Prosecco di Valdobbiadene Superiore Extra Brut
Pairings that work perfectly with Amoler Prosecco di Valdobbiadene Superiore Extra Brut
Original food and wine pairings with Amoler Prosecco di Valdobbiadene Superiore Extra Brut
The Amoler Prosecco di Valdobbiadene Superiore Extra Brut of Winery Marsuret matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of cuttlefish in sauce, quiche with leeks and fresh salmon from flo or peach and tuna verrine.
Details and technical informations about Winery Marsuret's Amoler Prosecco di Valdobbiadene Superiore Extra Brut.
Discover the grape variety: Pineau d'Aunis
The wines produced in the Vendôme region are of excellent quality thanks to an exceptional grape variety: pineau d'aunis. For example, the red wines of the region, with their aromas of ripe red fruit and sweet spices, are a blend of Pineau d'Aunis, Cabernet Franc and Pinot Noir. The Vendôme hillsides are less than 200 km southwest of Paris. Pineau d'Aunis, a vigorous black grape variety, was first cultivated in the 9th century. It is characterized by a late budburst. Moreover, its foliage partially reddens in autumn. Although it is difficult to grow, Pineau d'Aunis is a high-yielding grape variety, producing between 40 and 80 hectolitres per hectare. It produces a wine with low alcohol content, supple, light-coloured and very aromatic. The "Pineau d'Aunis" grape variety is used as a single variety for the production of Coteaux du Vendômois. On the other hand, it is used in blends for Anjou, Rosé d'Anjou, Crémant de vallée de la Loire, Rosé de vallée de la Loire, Saumur, Saumur Champigny, Coteaux du Loir and Touraine. Finally, it is an accessory grape variety for Valençay.
Last vintages of this wine
The best vintages of Amoler Prosecco di Valdobbiadene Superiore Extra Brut from Winery Marsuret are 0
Informations about the Winery Marsuret
The Winery Marsuret is one of of the world's great estates. It offers 22 wines for sale in the of Conegliano-Valdobbiadene Prosecco to come and discover on site or to buy online.
The wine region of Conegliano-Valdobbiadene Prosecco
The wine region of Conegliano-Valdobbiadene Prosecco is located in the region of Prosecco of Vénétie of Italy. Wineries and vineyards like the Domaine Andrea da Ponte or the Domaine Rebuli produce mainly wines sweet and sparkling. On the nose of Conegliano-Valdobbiadene Prosecco often reveals types of flavors of tree fruit, citrus fruit. In the mouth of Conegliano-Valdobbiadene Prosecco is a with a nice vivacity and a fine and pleasant bubble.
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: Beurré
Typical aroma of white wines aged in oak barrels and wines that have undergone malolactic fermentation.
