Winery TorelliDi Marisa Pinot Nero Brut Rosé
Sparkling wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Di Marisa Pinot Nero Brut Rosé
Pairings that work perfectly with Di Marisa Pinot Nero Brut Rosé
Original food and wine pairings with Di Marisa Pinot Nero Brut Rosé
The Di Marisa Pinot Nero Brut Rosé of Winery Torelli matches generally quite well with dishes of beef, lamb or pork such as recipes of lamb skewers, fillet of lamb in potato dressing or spaghetti carbonara.
Details and technical informations about Winery Torelli's Di Marisa Pinot Nero Brut Rosé.
Discover the grape variety: Seinoir
Seinoir noir is a grape variety that originated in . This grape variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Seinoir noir can be found cultivated in the following vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Di Marisa Pinot Nero Brut Rosé from Winery Torelli are 0
Informations about the Winery Torelli
The Winery Torelli is one of of the world's greatest estates. It offers 27 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
