Winery Giacomo SperonePinelli Passion Brut
Sparkling wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Pinelli Passion Brut
Pairings that work perfectly with Pinelli Passion Brut
Original food and wine pairings with Pinelli Passion Brut
The Pinelli Passion Brut of Winery Giacomo Sperone matches generally quite well with dishes of beef, lamb or pork such as recipes of provencal stew, shoulder of lamb in a crust or filet mignon in a crust.
Details and technical informations about Winery Giacomo Sperone's Pinelli Passion Brut.
Discover the grape variety: Villard noir
An interspecific cross between Chancellor - 7053 Seibel - and 6905 Seibel or Subéreux, obtained by the Seyve-Villard company, formerly located in Saint Vallier in the Drôme. As with the white Villard - 12375 Seyve-Villard - these were the two most widely planted direct-producer hybrids. Today, Villard noir is on the verge of extinction, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Pinelli Passion Brut from Winery Giacomo Sperone are 0
Informations about the Winery Giacomo Sperone
The Winery Giacomo Sperone is one of of the world's great estates. It offers 51 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
