Winery MontelviniTittibello Spumante Dolce
Sparkling wine
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Tittibello Spumante Dolce
Pairings that work perfectly with Tittibello Spumante Dolce
Original food and wine pairings with Tittibello Spumante Dolce
The Tittibello Spumante Dolce of Winery Montelvini matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of baked cod portuguese style, shrimp in red sauce or reblochon pie.
Details and technical informations about Winery Montelvini's Tittibello Spumante Dolce.
Discover the grape variety: Pavana
A very old grape variety grown mainly in Italy. Nowadays, it can be found much more in the Trentino region and in the province of Bellino, ... in France it is almost unknown. Note that it is related to Schiava Lombardo and Turca.
Last vintages of this wine
The best vintages of Tittibello Spumante Dolce from Winery Montelvini are 0
Informations about the Winery Montelvini
The Winery Montelvini is one of of the world's great estates. It offers 66 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
