Winery Tenuta La PiccolaLe Petit Rosé
Sparkling wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Le Petit Rosé
Pairings that work perfectly with Le Petit Rosé
Original food and wine pairings with Le Petit Rosé
The Le Petit Rosé of Winery Tenuta La Piccola matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tenderloin wellington, canned cassoulet or seafood, chorizo and chicken paella from patou.
Details and technical informations about Winery Tenuta La Piccola's Le Petit Rosé.
Discover the grape variety: Centennial seedless
Cross between gold and Q25-6 (F2 emperor x Pirovano 75 or sultana moscata) obtained in the United States in 1966 by Professor Harold P. Olmo of the University of Davis (California). At the end of 2005, Centennial seedless was registered in the Official Catalogue of table grape varieties, list A1.
Last vintages of this wine
The best vintages of Le Petit Rosé from Winery Tenuta La Piccola are 0
Informations about the Winery Tenuta La Piccola
The Winery Tenuta La Piccola is one of of the world's greatest estates. It offers 13 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
