Winery MaschioCalled'oro Frizzante Secco
Sparkling wine
This wine is composed of 100% of the grape variety Garganega.
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Called'oro Frizzante Secco
Pairings that work perfectly with Called'oro Frizzante Secco
Original food and wine pairings with Called'oro Frizzante Secco
The Called'oro Frizzante Secco of Winery Maschio matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of salmon blanquette, quick crayfish chicken or cold vegetable cake.
Details and technical informations about Winery Maschio's Called'oro Frizzante Secco.
Discover the grape variety: Garganega
Structured, aromatic whites with a round palate and fresh acidity, with aromas of fresh almond, white flowers, yellow apple, pear, citrus and volcanic mineral notes. Typical bitter almond finish. Made as noble dry whites (Soave Classico DOC, Soave Superiore DOCG) and sumptuous passito dessert wines (Recioto di Soave DOCG). Also in Gambellara DOC. Native Venetian variety from the volcanic hills south-east of Verona.
Last vintages of this wine
The best vintages of Called'oro Frizzante Secco from Winery Maschio are 0
Informations about the Winery Maschio
The Winery Maschio is one of of the world's great estates. It offers 62 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
