Winery Nino FrancoFaìve Rosè Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Faìve Rosè Brut of Winery Nino Franco in the region of Veneto often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Faìve Rosè Brut
Pairings that work perfectly with Faìve Rosè Brut
Original food and wine pairings with Faìve Rosè Brut
The Faìve Rosè Brut of Winery Nino Franco matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef tongue with pickle sauce, kale soup or real paella recipe from valencia.
Details and technical informations about Winery Nino Franco's Faìve Rosè Brut.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Faìve Rosè Brut from Winery Nino Franco are 2018, 2016, 2017, 2013 and 2012.
Informations about the Winery Nino Franco
The Winery Nino Franco is one of of the world's greatest estates. It offers 12 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Reduced
This is said of aromas that are reminiscent of a stale wine and that can be released when a long-closed bottle is opened. They generally fade with airing.
