Winery SanpaoloJacarando Brut Rosé
Sparkling wine
This wine generally goes well with pork, vegetarian or veal.
Food and wine pairings with Jacarando Brut Rosé
Pairings that work perfectly with Jacarando Brut Rosé
Original food and wine pairings with Jacarando Brut Rosé
The Jacarando Brut Rosé of Winery Sanpaolo matches generally quite well with dishes of lamb, veal or pork such as recipes of meatballs catalan style, veal shank with mushrooms or the secrets of croque-monsieur.
Details and technical informations about Winery Sanpaolo's Jacarando Brut Rosé.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Jacarando Brut Rosé from Winery Sanpaolo are 0
Informations about the Winery Sanpaolo
The Winery Sanpaolo is one of of the world's great estates. It offers 23 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
