Winery PizzolatoVino Biologico Charlise Frizzante
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Vino Biologico Charlise Frizzante of Winery Pizzolato in the region of Veneto often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of red fruit.
Food and wine pairings with Vino Biologico Charlise Frizzante
Pairings that work perfectly with Vino Biologico Charlise Frizzante
Original food and wine pairings with Vino Biologico Charlise Frizzante
The Vino Biologico Charlise Frizzante of Winery Pizzolato matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pasta carbonara, pan-fried salmon papillote or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Pizzolato's Vino Biologico Charlise Frizzante.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Vino Biologico Charlise Frizzante from Winery Pizzolato are 2019, 2016, 2015, 0 and 2018.
Informations about the Winery Pizzolato
The Winery Pizzolato is one of of the world's greatest 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
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: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
