Winery Tenuta Villa TavernagoPodere Visconti Ortrugo Frizzante
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Podere Visconti Ortrugo Frizzante
Pairings that work perfectly with Podere Visconti Ortrugo Frizzante
Original food and wine pairings with Podere Visconti Ortrugo Frizzante
The Podere Visconti Ortrugo Frizzante of Winery Tenuta Villa Tavernago matches generally quite well with dishes of beef, lamb or pork such as recipes of roast beef in a crust, pastasotto pepper merguez (risotto style pasta) or capellini with prosciutto.
Details and technical informations about Winery Tenuta Villa Tavernago's Podere Visconti Ortrugo Frizzante.
Discover the grape variety: Goruli mtsvane
An endemic Georgian grape variety, known since ancient times, it is most regularly found today in the Kartli and Imereti regions. It is practically unknown in other wine-producing countries. It should not be confused with, among others, Mtsvane Kakhuri and Gorula Mtsvane (table grapes), which are also white and native to Georgia.
Last vintages of this wine
The best vintages of Podere Visconti Ortrugo Frizzante from Winery Tenuta Villa Tavernago are 0
Informations about the Winery Tenuta Villa Tavernago
The Winery Tenuta Villa Tavernago is one of of the world's greatest estates. It offers 20 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
