Winery Silvano FolladorValdobbiadene Prosecco Superiore Metodo Martinotti Brut Nature
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
The Valdobbiadene Prosecco Superiore Metodo Martinotti Brut Nature of the Winery Silvano Follador is in the top 50 of wines of Conegliano-Valdobbiadene Prosecco.
Taste structure of the Valdobbiadene Prosecco Superiore Metodo Martinotti Brut Nature from the Winery Silvano Follador
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Valdobbiadene Prosecco Superiore Metodo Martinotti Brut Nature of Winery Silvano Follador in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Valdobbiadene Prosecco Superiore Metodo Martinotti Brut Nature of Winery Silvano Follador in the region of Veneto often reveals types of flavors of citrus, apples or green apple and sometimes also flavors of lime, minerality or violet.
Food and wine pairings with Valdobbiadene Prosecco Superiore Metodo Martinotti Brut Nature
Pairings that work perfectly with Valdobbiadene Prosecco Superiore Metodo Martinotti Brut Nature
Original food and wine pairings with Valdobbiadene Prosecco Superiore Metodo Martinotti Brut Nature
The Valdobbiadene Prosecco Superiore Metodo Martinotti Brut Nature of Winery Silvano Follador matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of armorican-style squid, zucchini and goat cheese quiche or patatas bravas (fried potatoes with spicy tomato sauce).
Details and technical informations about Winery Silvano Follador's Valdobbiadene Prosecco Superiore Metodo Martinotti Brut Nature.
Discover the grape variety: Mayorquin
The white Mayorquin is a grape variety from Affrique du Nord. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. You can find the white Mayorquin cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Valdobbiadene Prosecco Superiore Metodo Martinotti Brut Nature from Winery Silvano Follador are 2012, 2018, 2014, 2011 and 2019.
Informations about the Winery Silvano Follador
The Winery Silvano Follador is one of of the world's greatest estates. It offers 7 wines for sale in the of Conegliano-Valdobbiadene Prosecco to come and discover on site or to buy online.
The wine region of Conegliano-Valdobbiadene Prosecco
The wine region of Conegliano-Valdobbiadene Prosecco is located in the region of Prosecco of Vénétie of Italy. Wineries and vineyards like the Domaine Andrea da Ponte or the Domaine Rebuli produce mainly wines sweet and sparkling. On the nose of Conegliano-Valdobbiadene Prosecco often reveals types of flavors of tree fruit, citrus fruit. In the mouth of Conegliano-Valdobbiadene Prosecco is a with a nice vivacity and a fine and pleasant bubble.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
