Winery Terre GaiePinot Nero Brut Rosé
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Pinot Nero Brut Rosé
Pairings that work perfectly with Pinot Nero Brut Rosé
Original food and wine pairings with Pinot Nero Brut Rosé
The Pinot Nero Brut Rosé of Winery Terre Gaie matches generally quite well with dishes of beef, lamb or pork such as recipes of beef tongue with mushrooms, baked lamb neck on a bed of vegetables and grapes or sauté of veal with olives (corsica).
Details and technical informations about Winery Terre Gaie's Pinot Nero Brut Rosé.
Discover the grape variety: Neyret
Structured, colourful reds with a deep ruby hue, firm tannins and a dense palate with fresh acidity; signature aromas of red fruits (cherry, morello), dark fruits (blackberry), spices and alpine mineral notes. Characterful high-altitude profile. Preserved for its heritage value, producing artisan high-altitude cuvées in the Aosta Valley. Native Italian black grape of the Aosta Valley, grown in tiny quantities.
Last vintages of this wine
The best vintages of Pinot Nero Brut Rosé from Winery Terre Gaie are 0
Informations about the Winery Terre Gaie
The Winery Terre Gaie is one of of the world's great estates. It offers 39 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
