Winery ValfondaPinot Grigio Spumante Brut
Sparkling wine
This wine generally goes well with poultry, veal or shellfish.
Food and wine pairings with Pinot Grigio Spumante Brut
Pairings that work perfectly with Pinot Grigio Spumante Brut
Original food and wine pairings with Pinot Grigio Spumante Brut
The Pinot Grigio Spumante Brut of Winery Valfonda matches generally quite well with dishes of veal, shellfish or poultry such as recipes of osso buco with mushrooms, mussels with marinara or coconut chicken.
Details and technical informations about Winery Valfonda's Pinot Grigio Spumante Brut.
Discover the grape variety: Merlot noir
This grape variety most certainly originates from the Bordeaux region and is registered in the Official Catalogue of vine varieties, list A1. According to genetic analyses carried out in Montpellier (Hérault), it is the result of a cross between the magdeleine noire des Charentes and the cabernet franc. It should also be noted that it is the half-brother of the côt or malbec and that it is not the black form of the white merlot, but its resemblance reminds us that it is indeed a descendant.
Last vintages of this wine
The best vintages of Pinot Grigio Spumante Brut from Winery Valfonda are 2017, 0
Informations about the Winery Valfonda
The Winery Valfonda is one of of the world's greatest estates. It offers 11 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
