Winery Rocca dei FortiTor Dell'Elmo Spumante Rosé
Sparkling wine
This wine generally goes well with pork, vegetarian or veal.
Food and wine pairings with Tor Dell'Elmo Spumante Rosé
Pairings that work perfectly with Tor Dell'Elmo Spumante Rosé
Original food and wine pairings with Tor Dell'Elmo Spumante Rosé
The Tor Dell'Elmo Spumante Rosé of Winery Rocca dei Forti matches generally quite well with dishes of lamb, veal or pork such as recipes of blanquette of lamb, bites of cheese or oven roasted rabbit that cooks itself!.
Details and technical informations about Winery Rocca dei Forti's Tor Dell'Elmo Spumante Rosé.
Discover the grape variety: Vugava
Structured, aromatic dry whites with a pale golden robe, an ample palate and preserved acidity. Signature aromas of citrus (lemon), white flowers, white-fleshed fruits (peach) and saline, iodine, marine island notes. Distinctively Adriatic profile. Preserved for its heritage value, it defines the island whites of Vis and is among the rare native grapes of the Croatian Adriatic. Native Croatian white grape, grown on the island of Vis, in Dalmatia.
Last vintages of this wine
The best vintages of Tor Dell'Elmo Spumante Rosé from Winery Rocca dei Forti are 0
Informations about the Winery Rocca dei Forti
The Winery Rocca dei Forti is one of of the world's great estates. It offers 52 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
