Winery Mastio della LoggiaRosato Frizzant
Sparkling wine
This wine is a blend of 2 varietals which are the Raboso Piave and the Merlot.
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Rosato Frizzant
Pairings that work perfectly with Rosato Frizzant
Original food and wine pairings with Rosato Frizzant
The Rosato Frizzant of Winery Mastio della Loggia matches generally quite well with dishes of beef or game (deer, venison) such as recipes of pork chops with potatoes or quick duck breast with honey.
Details and technical informations about Winery Mastio della Loggia's Rosato Frizzant.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Rosato Frizzant from Winery Mastio della Loggia are 0
Informations about the Winery Mastio della Loggia
The Winery Mastio della Loggia is one of of the world's great estates. It offers 21 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
