Winery Sanmartino - Pinot Nero Rosato Brut

Winery SanmartinoPinot Nero Rosato Brut

Wine of Italy Sparkling wine of Vénétie of Italy
3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Pinot Nero Rosato Brut of Winery Sanmartino is a sparkling wine from the region of Vénétie.
This wine generally goes well with pork, poultry or beef.

Details and technical informations about Winery Sanmartino's Pinot Nero Rosato Brut.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Krakhouna

It is believed to have originated in Georgia, where it is grown as both a table and wine grape. In France it is not known.

Last vintages of this wine

Pinot Nero Rosato Brut - 2014
In the top 100 of of Vénétie wines
Average rating: 3.71110.50
Pinot Nero Rosato Brut - 2008
In the top 100 of of Vénétie wines
Average rating: 3.71110.50

The best vintages of Pinot Nero Rosato Brut from Winery Sanmartino are 2014, 2008

Informations about the Winery Sanmartino

The winery offers 24 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Vénétie

The Winery Sanmartino is one of of the world's greatest estates. It offers 23 wines for sale in the of Vénétie to come and discover on site or to buy online.

Top wine Vénétie
In the top 45000 of of Italy wines
In the top 8000 of of Vénétie wines
In the top 20000 of sparkling wines
In the top 250000 wines of the world

The wine region of Vénétie

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.

News related to this wine

The Mâcon plus appellation seen by Théo et Hugo Merlin

Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb​​ Find out more on our website: https://www.bourgogn ...

At the heart of the terroirs of Mâcon-Lugny

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Lugny, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines ...

At the heart of the terroirs of Mâcon-Mancey

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Mancey, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWine ...

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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