Winery Monte SalineBlanc de Noirs Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Corvina and the Pinot noir.
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Blanc de Noirs Brut
Pairings that work perfectly with Blanc de Noirs Brut
Original food and wine pairings with Blanc de Noirs Brut
The Blanc de Noirs Brut of Winery Monte Saline matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of duck with orange, wild boar bourguignon or rabbit with cider and mushrooms.
Details and technical informations about Winery Monte Saline's Blanc de Noirs Brut.
Discover the grape variety: Corvina
Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.
Last vintages of this wine
The best vintages of Blanc de Noirs Brut from Winery Monte Saline are 2013, 0
Informations about the Winery Monte Saline
The Winery Monte Saline is one of of the world's greatest estates. It offers 15 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
