Winery Maschio dei CavalieriGL'OR Black
Sparkling wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with GL'OR Black
Pairings that work perfectly with GL'OR Black
Original food and wine pairings with GL'OR Black
The GL'OR Black of Winery Maschio dei Cavalieri matches generally quite well with dishes of veal, shellfish or poultry such as recipes of cutlets with portuguese sauce, clams in white wine or endive frichti.
Details and technical informations about Winery Maschio dei Cavalieri's GL'OR Black.
Discover the grape variety: Rousse
It is said to have originated in the Vallée du Gier, south-west of Lyon, and is found only in this region, like the Mornen, with which it has long been associated. It disappeared from the vineyard a long time ago, but is currently being recognized thanks to the association for the restoration and development of the Coteaux du Gier vineyard (A.R.D.V.C.G). A few vines still remain in a mixture in very old plots.
Last vintages of this wine
The best vintages of GL'OR Black from Winery Maschio dei Cavalieri are 0
Informations about the Winery Maschio dei Cavalieri
The Winery Maschio dei Cavalieri is one of of the world's great estates. It offers 22 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
