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 roast pork orloff, bacalhau a bras (portuguese cod) or periwinkles - the perfect cook!.
Details and technical informations about Winery Scomazzon's Nature Branco.
Discover the grape variety: Maratheftiko
Structured and intensely coloured age-worthy reds with a deep purple robe, firm tannins and an ample palate, signature aromas of black fruits (blackberry, blackcurrant), spices, Mediterranean garrigue and leather notes. Powerful altitude profile. Considered the finest red grape of Cyprus, experiencing a qualitative renaissance among modern Cypriot winemakers. Autochthonous black grape of Cyprus, grown at altitude in the Troodos Mountains.
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
Brazil's winemaking heart (~80% of production), Italian tradition. Recognised specialty: traditional-method sparkling wines (espumantes), fresh and fruity, based on Chardonnay and Pinot Noir, among South America's finest. Accessible reds: supple, fruity Merlot (plum, cherry), fleshy Cabernet Sauvignon, dense, tannic Tannat. Round Chardonnay, light Riesling Italico, sweet, floral Moscato whites.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
