Winery Masiero GianfrancoMaZero
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with MaZero
Pairings that work perfectly with MaZero
Original food and wine pairings with MaZero
The MaZero of Winery Masiero Gianfranco matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of homemade burger, baeckeoffe with fish or ham and comté quiche.
Details and technical informations about Winery Masiero Gianfranco's MaZero.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of MaZero from Winery Masiero Gianfranco are 0
Informations about the Winery Masiero Gianfranco
The Winery Masiero Gianfranco is one of of the world's greatest estates. It offers 8 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
