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 monkfish tagine, stuffed zucchini with merguez, beef and spices or potato and bacon omelette.
Details and technical informations about Winery Giacomo Sperone's Pinelli Passion Brut.
Discover the grape variety: Goron de Bovernier
Its origin is most certainly Valdôtaine (Italy), still cultivated in the Entremont Valley in the Swiss Valais and totally unknown in other countries. It is the result of a natural cross between a still unknown or even extinct variety and the Cornalin du Valais or rouge du pays. It is the grandson of the humagne rouge or petit rouge and would also have genetic links with the rèze and the chasselas. The Goron de Bovernier is registered in the Official Catalogue of wine grape varieties list B.
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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
