Winery NaonisJader Cuvée Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Marsanne.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Jader Cuvée Brut
Pairings that work perfectly with Jader Cuvée Brut
Original food and wine pairings with Jader Cuvée Brut
The Jader Cuvée Brut of Winery Naonis matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of baked dumplings, salmon carpaccio with pink berries and shallots or navarin of the sea da gigi.
Details and technical informations about Winery Naonis's Jader Cuvée Brut.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Jader Cuvée Brut from Winery Naonis are 2016, 0, 2014, 2017
Informations about the Winery Naonis
The Winery Naonis is one of of the world's greatest estates. It offers 12 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
