Winery MaschioExtra Dry Rosé
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Extra Dry Rosé of Winery Maschio in the region of Veneto often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of tree fruit, citrus fruit or red fruit.
Food and wine pairings with Extra Dry Rosé
Pairings that work perfectly with Extra Dry Rosé
Original food and wine pairings with Extra Dry Rosé
The Extra Dry Rosé of Winery Maschio matches generally quite well with dishes of beef, lamb or pork such as recipes of beef in white wine, blanquette of lamb or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Maschio's Extra Dry Rosé.
Discover the grape variety: Malvoisie de Lipari
Intense and candied passito dessert wines with an amber golden robe, a dense and unctuous palate, with signature aromas of dried fruits (dried apricot, fig), honey, white flowers (orange blossom), candied citrus and balsamic notes. A legendary Aeolian profile with very great length. The absolute star of the Malvasia delle Lipari DOC, one of the great Mediterranean dessert wines. French synonym for Malvasia di Lipari, native Italian white grape from the Aeolian Islands.
Last vintages of this wine
The best vintages of Extra Dry Rosé from Winery Maschio are 0
Informations about the Winery Maschio
The Winery Maschio is one of of the world's greatest 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: Lyon pot
A 46 cl bottle with a thick bottom, typical of the Lyon region, especially used to serve Beaujolais wines drawn from the barrel.
