Winery PizzolatoStefany Valdobbiadene Prosecco Superiore Brut
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Stefany Valdobbiadene Prosecco Superiore Brut from the Winery Pizzolato
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Stefany Valdobbiadene Prosecco Superiore Brut of Winery Pizzolato in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Stefany Valdobbiadene Prosecco Superiore Brut
Pairings that work perfectly with Stefany Valdobbiadene Prosecco Superiore Brut
Original food and wine pairings with Stefany Valdobbiadene Prosecco Superiore Brut
The Stefany Valdobbiadene Prosecco Superiore Brut of Winery Pizzolato matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of sea sauerkraut with white wine, goat cheese and bacon quiche or chorizo rillettes.
Details and technical informations about Winery Pizzolato's Stefany Valdobbiadene Prosecco Superiore Brut.
Discover the grape variety: Béni carlo
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Stefany Valdobbiadene Prosecco Superiore Brut from Winery Pizzolato are 2015, 2014, 0
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 Conegliano-Valdobbiadene Prosecco to come and discover on site or to buy online.
The wine region of Conegliano-Valdobbiadene Prosecco
Pinnacle of Italian Prosecco (DOCG, 2009, UNESCO): signature Glera as the sparkling white king — fine and elegant with notes of golden apple, white peach, pear, citrus, jasmine, wisteria and an almond touch, fine persistent bubbles, sometimes a saline finish (Rive and Cartizze). Charmat method, Brut/Extra Dry/Dry styles. Steep slopes between Conegliano and Valdobbiadene in Veneto, calcareous morainic soils. For aperitif and celebrations, more mineral than Prosecco DOC.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
