Winery Tenute SellaInsubrico Pas Dosé
Sparkling wine
This wine generally goes well with beef, veal or lamb.
Food and wine pairings with Insubrico Pas Dosé
Pairings that work perfectly with Insubrico Pas Dosé
Original food and wine pairings with Insubrico Pas Dosé
The Insubrico Pas Dosé of Winery Tenute Sella matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with cider, lamb mice confit in port wine or gigolette of rabbit.
Details and technical informations about Winery Tenute Sella's Insubrico Pas Dosé.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Insubrico Pas Dosé from Winery Tenute Sella are 0
Informations about the Winery Tenute Sella
The Winery Tenute Sella is one of of the world's great estates. It offers 17 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: INAO glass
Glass adapted to wine tasting, created in the 1970s by the Institut national des appellations d'origine. At the time, it had the advantage of offering a standardised tool to all tasters. It is characterized by a wide base that allows for good ventilation and a narrow mouth (opening of the glass) to concentrate the aromas. Many high-performance glasses have been created based on this model.
