Winery SenatoreEukè Extra Dry
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Eukè Extra Dry
Pairings that work perfectly with Eukè Extra Dry
Original food and wine pairings with Eukè Extra Dry
The Eukè Extra Dry of Winery Senatore matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of tagliatelle with carbonara, sea bream with sweet spices or cuttlefish with cider.
Details and technical informations about Winery Senatore's Eukè Extra Dry.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Senatore
The Winery Senatore is one of of the world's great estates. It offers 25 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
