Winery Member's Mark22 Asolo Prosecco Brut
Sparkling wine
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Food and wine pairings with 22 Asolo Prosecco Brut
Pairings that work perfectly with 22 Asolo Prosecco Brut
Original food and wine pairings with 22 Asolo Prosecco Brut
The 22 Asolo Prosecco Brut of Winery Member's Mark matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of blanquette of monkfish and scallops, tuna, pepper and tomato quiche or reunion pepper candy.
Details and technical informations about Winery Member's Mark's 22 Asolo Prosecco Brut.
Discover the grape variety: Ravat noir
Obtained by Jean-François Ravat, it is an interspecific cross between 8365 Seibel and pinot noir. In France, this direct-producing hybrid has been little multiplied.
Informations about the Winery Member's Mark
The Winery Member's Mark is one of of the world's great estates. It offers 32 wines for sale in the of Asolo Prosecco to come and discover on site or to buy online.
The wine region of Asolo Prosecco
The wine region of Asolo Prosecco is located in the region of Prosecco of Vénétie of Italy. Wineries and vineyards like the Domaine Giusti or the Domaine Bele Casel produce mainly wines sparkling, red and white. The most planted grape varieties in the region of Asolo Prosecco are Glera et Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Asolo Prosecco often reveals types of flavors of pineapple, spices or straw and sometimes also flavors of yeast, non oak or earth.
The wine region of Vénétie
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.
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The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
