Winery SommacalTreviso Extra Dry Prosecco
Sweet wine
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Food and wine pairings with Treviso Extra Dry Prosecco
Pairings that work perfectly with Treviso Extra Dry Prosecco
Original food and wine pairings with Treviso Extra Dry Prosecco
The Treviso Extra Dry Prosecco of Winery Sommacal matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of chinese fried shrimp ravioli, nanie's diced ham quiche or shrimp acras.
Details and technical informations about Winery Sommacal's Treviso Extra Dry Prosecco.
Discover the grape variety: Esther
Interspecific crossing between the white Villard (Seyve-Villard 12375) and the magarcsi csemege obtained in 1969 in Hungary by Sandor Szegedi. This hybrid, most often used as a table grape, has been little multiplied and is still of great interest to amateur gardeners. It can be found in Hungary, Germany, Austria, Switzerland, Slovenia, ... completely unknown in France.
Last vintages of this wine
The best vintages of Treviso Extra Dry Prosecco from Winery Sommacal are 0, 2015
Informations about the Winery Sommacal
The Winery Sommacal is one of of the world's greatest estates. It offers 2 wines for sale in the of Veneto to come and discover on site or to buy online.
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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
