Winery Terre dei ButhFrizzante Rosé
Sparkling wine
This wine is composed of 100% of the grape variety Glera.
In the mouth this sparkling wine is a .
This wine generally goes well with appetizers and snacks and aperitif.
Taste structure of the Frizzante Rosé from the Winery Terre dei Buth
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Frizzante Rosé of Winery Terre dei Buth in the region of Veneto is a .
Wine flavors and olphactive analysis
On the nose the Frizzante Rosé of Winery Terre dei Buth in the region of Veneto often reveals types of flavors of vegetal, citrus fruit or red fruit.
Food and wine pairings with Frizzante Rosé
Pairings that work perfectly with Frizzante Rosé
Original food and wine pairings with Frizzante Rosé
The Frizzante Rosé of Winery Terre dei Buth matches generally quite well with dishes of appetizers and snacks or aperitif such as recipes of baked chestnuts or ktipiti (greece).
Details and technical informations about Winery Terre dei Buth's Frizzante Rosé.
Discover the grape variety: Glera
Fresh, fruity sparkling wines with fine bubbles and an airy mouth, featuring aromas of green apple, pear, white peach, white flowers, citrus and fresh almond notes. Tonic acidity, light and refreshing finish. The undisputed star of Prosecco DOC, Prosecco di Conegliano Valdobbiadene DOCG and Asolo Prosecco DOCG, one of the world's most exported sparkling wines (Charmat method). Native Venetian grape, formerly called Prosecco.
Last vintages of this wine
The best vintages of Frizzante Rosé from Winery Terre dei Buth are 0
Informations about the Winery Terre dei Buth
The Winery Terre dei Buth is one of of the world's greatest estates. It offers 10 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
