Winery PizzolatoPinot Grigio Spumante
Sparkling wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Pinot Grigio Spumante
Pairings that work perfectly with Pinot Grigio Spumante
Original food and wine pairings with Pinot Grigio Spumante
The Pinot Grigio Spumante of Winery Pizzolato matches generally quite well with dishes of veal, shellfish or poultry such as recipes of mouse of lamb with thyme, spaghetti with shrimp and cream or moroccan kefta balls.
Details and technical informations about Winery Pizzolato's Pinot Grigio Spumante.
Discover the grape variety: Hibou noir
Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.
Last vintages of this wine
The best vintages of Pinot Grigio Spumante from Winery Pizzolato are 2015, 0, 2019
Informations about the Winery Pizzolato
The Winery Pizzolato is one of of the world's great estates. It offers 76 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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
