Winery Togni RebaioliL’Attaccabrighe
Sparkling wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Food and wine pairings with L’Attaccabrighe
Pairings that work perfectly with L’Attaccabrighe
Original food and wine pairings with L’Attaccabrighe
The L’Attaccabrighe of Winery Togni Rebaioli matches generally quite well with dishes of pork, spicy food or poultry such as recipes of guinea fowl with cabbage, couscous from the sea or cajun jumbalaya rice.
Details and technical informations about Winery Togni Rebaioli's L’Attaccabrighe.
Discover the grape variety: Cornichon blanc
A very old variety that has been multiplied in many Mediterranean wine-producing countries, due to the fact that its grapes ripen quite late. It is only in Italy and Greece that it still occupies a significant area. In France, it is only found among amateur gardeners and/or collectors. By its foliage in particular, the white gherkin is different from the purple gherkin this last one is given as very little sensitive to the grey rot.
Last vintages of this wine
The best vintages of L’Attaccabrighe from Winery Togni Rebaioli are 0
Informations about the Winery Togni Rebaioli
The Winery Togni Rebaioli is one of of the world's greatest estates. It offers 10 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
