Winery ScomazzonNature Branco
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice freshness.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Nature Branco from the Winery Scomazzon
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Nature Branco of Winery Scomazzon in the region of Rio Grande do Sul is a powerful with a nice freshness.
Food and wine pairings with Nature Branco
Pairings that work perfectly with Nature Branco
Original food and wine pairings with Nature Branco
The Nature Branco of Winery Scomazzon matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of filet mignon in a crust, smoked salmon burger - chive cream or linguine with squid ink and cockles.
Details and technical informations about Winery Scomazzon's Nature Branco.
Discover the grape variety: Tibouren
Tibouren noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Tibouren noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Informations about the Winery Scomazzon
The Winery Scomazzon is one of of the world's greatest estates. It offers 5 wines for sale in the of Rio Grande do Sul to come and discover on site or to buy online.
The wine region of Rio Grande do Sul
Rio Grande do Sul is Brazil's most prolific wine-producing state. It is located in the very South of the country along the Uruguayan and Argentinian borders. The wine regions of Serra Gaucha, Campanha and Vale do Vinhedos can be found in this Part of the country. Soft, light red wines from a range of varieties such as Pinot Noir, Cabernet Sauvignon and Tannat are made here.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
