Winery Piot SevillanoProvocante Brut Champagne
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Provocante Brut Champagne
Pairings that work perfectly with Provocante Brut Champagne
Original food and wine pairings with Provocante Brut Champagne
The Provocante Brut Champagne of Winery Piot Sevillano matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of endives au gratin without béchamel sauce, cannelloni with salmon and spinach or navarin of the sea da gigi.
Details and technical informations about Winery Piot Sevillano's Provocante Brut Champagne.
Discover the grape variety: Tinta Barroca
Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.
Last vintages of this wine
The best vintages of Provocante Brut Champagne from Winery Piot Sevillano are 0
Informations about the Winery Piot Sevillano
The Winery Piot Sevillano is one of of the world's greatest estates. It offers 20 wines for sale in the of Champagne to come and discover on site or to buy online.
The wine region of Champagne
Champagne is the name of the world's most famous Sparkling wine, the appellation under which it is sold and the French wine region from which it comes. Although it has been used to refer to sparkling wines around the world - a point of controversy and legal wrangling in recent decades - Champagne is a legally controlled and restricted name. See the labels of Champagne wines. The fame and success of Champagne is, of course, the product of many Complex factors.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
