Winery MarsuretCartizze Prosecco di Valdobbiadene Superiore 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.
The Cartizze Prosecco di Valdobbiadene Superiore Dry of the Winery Marsuret is in the top 5 of wines of Conegliano-Valdobbiadene Prosecco.
Taste structure of the Cartizze Prosecco di Valdobbiadene Superiore Dry from the Winery Marsuret
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cartizze Prosecco di Valdobbiadene Superiore Dry 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 Cartizze Prosecco di Valdobbiadene Superiore Dry of Winery Marsuret in the region of Veneto often reveals types of flavors of tree fruit.
Food and wine pairings with Cartizze Prosecco di Valdobbiadene Superiore Dry
Pairings that work perfectly with Cartizze Prosecco di Valdobbiadene Superiore Dry
Original food and wine pairings with Cartizze Prosecco di Valdobbiadene Superiore Dry
The Cartizze Prosecco di Valdobbiadene Superiore Dry of Winery Marsuret matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of scallops, quiche without pastry or toast with foie gras and gingerbread.
Details and technical informations about Winery Marsuret's Cartizze Prosecco di Valdobbiadene Superiore Dry.
Discover the grape variety: Jurançon noir
Jurançon noir is a grape variety that comes from the Agenais region in southwestern France. It is a cross between malbec and folle blanche. Although it is quite similar to the white Jurançon, it is not the black form of the latter. Its bunches are compact and short, medium-sized and cylindrical-conical. Its berries are spherical-ellipsoid in shape. They are attached to short pedicels that are warty and strong. The skin is dark black and has a strong bloom. This variety has an average budding time and is hardy, vigorous and fertile. It gives a regular production, but it must be pruned short so that it does not quickly become exhausted. It fears grey rot, mildew, drought and grape worms. Jurançon Noir makes common, slightly alcoholic and lightly colored wines. Vinified as a rosé, it produces fruity and lively wines.
Last vintages of this wine
The best vintages of Cartizze Prosecco di Valdobbiadene Superiore Dry from Winery Marsuret are 2018, N.V., 2015, 1996
Informations about the Winery Marsuret
The Winery Marsuret is one of of the world's greatest 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
