Winery Raphael Dal BoRosé di Pinot Noir Selezione Extra Dry
Sparkling wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Rosé di Pinot Noir Selezione Extra Dry of Winery Raphael Dal Bo in the region of Veneto often reveals types of flavors of red fruit.
Food and wine pairings with Rosé di Pinot Noir Selezione Extra Dry
Pairings that work perfectly with Rosé di Pinot Noir Selezione Extra Dry
Original food and wine pairings with Rosé di Pinot Noir Selezione Extra Dry
The Rosé di Pinot Noir Selezione Extra Dry of Winery Raphael Dal Bo matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of gizzards in sauce, stuffed peppers or duck legs with cider and small onions.
Details and technical informations about Winery Raphael Dal Bo's Rosé di Pinot Noir Selezione Extra Dry.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Rosé di Pinot Noir Selezione Extra Dry from Winery Raphael Dal Bo are 0
Informations about the Winery Raphael Dal Bo
The Winery Raphael Dal Bo is one of of the world's greatest estates. It offers 21 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
