Winery NovacortePinot Grigio
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, shellfish or mushrooms.
Taste structure of the Pinot Grigio from the Winery Novacorte
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pinot Grigio of Winery Novacorte in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Pinot Grigio
Pairings that work perfectly with Pinot Grigio
Original food and wine pairings with Pinot Grigio
The Pinot Grigio of Winery Novacorte matches generally quite well with dishes of shellfish, vegetarian or mushrooms such as recipes of chinese noodles with shrimp, broccoli and blue cheese quiche without pastry or sturgeon with chanterelles.
Details and technical informations about Winery Novacorte's Pinot Grigio.
Discover the grape variety: Sauvignon-Rytos
Aromatic, lively whites with a pale golden colour, airy palate with preserved acidity, showing aromas of citrus (lemon, grapefruit), white flowers and herbal notes reminiscent of Sauvignon Blanc. Productive and disease resistant. Grown in small quantities for sustainably managed vineyards, part of the new generation of resistant varieties. White hybrid obtained from a resistant crossing involving Sauvignon Blanc.
Last vintages of this wine
The best vintages of Pinot Grigio from Winery Novacorte are 2008, 2019, 2007, 2018 and 0.
Informations about the Winery Novacorte
The Winery Novacorte is one of of the world's greatest estates. It offers 29 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
