Winery Simon di BrazzanPinot Grigio Metodo Tradizionale
Sparkling wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Pinot Grigio Metodo Tradizionale
Pairings that work perfectly with Pinot Grigio Metodo Tradizionale
Original food and wine pairings with Pinot Grigio Metodo Tradizionale
The Pinot Grigio Metodo Tradizionale of Winery Simon di Brazzan matches generally quite well with dishes of veal, shellfish or poultry such as recipes of stuffed cutlets, pasta with vongoles (flat clams) or piperade.
Details and technical informations about Winery Simon di Brazzan's Pinot Grigio Metodo Tradizionale.
Discover the grape variety: Ignéa
Intraspecific cross between Delizia di Vaprio (46A Pirovano) and Angelo Pirovano ( 2 Pirovano) obtained in Italy by Angelo Pirovano. This variety is registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Pinot Grigio Metodo Tradizionale from Winery Simon di Brazzan are 2014, 0
Informations about the Winery Simon di Brazzan
The Winery Simon di Brazzan is one of of the world's greatest estates. It offers 11 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Friuli-Venezia Giulia is an autonomous region in Italy, located in the extreme Northeast of the country, bordered by Austria and Slovenia to the north and east respectively. The eponymous wine region has four DOCGs, twelve DOCs and three PGIs and is best known for its white wine production. 77% of the region's wines are white, one of the highest proportions of any Italian region. The region's wines are distinctly different from other Italian wines in that they are made from non-traditional Grape varieties such as Sauvignon blanc, Riesling and Pinot blanc, as well as typically Italian varieties such as pinot gris and picolit.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
