The Winery Vigna Rampante of Asolo Prosecco of Veneto

Winery Vigna Rampante
The winery offers 6 different wines
3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
Its wines get an average rating of 3.9.
It is currently not ranked among the best domains of Veneto.
It is located in Asolo Prosecco in the region of Veneto

The Winery Vigna Rampante is one of the best wineries to follow in Asolo Prosecco.. It offers 6 wines for sale in of Asolo Prosecco to come and discover on site or to buy online.

Top Winery Vigna Rampante wines

Looking for the best Winery Vigna Rampante wines in Asolo Prosecco among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Vigna Rampante wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Vigna Rampante wines with technical and enological descriptions.

The top sparkling wines of Winery Vigna Rampante

Food and wine pairings with a sparkling wine of Winery Vigna Rampante

How Winery Vigna Rampante wines pair with each other generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of marco polo salad, cream and tuna quiche or samossa (india).

The grape varieties most used in the sparkling wines of Winery Vigna Rampante.

  • Glera (Prosecco)
  • Pinot Nero
  • Raboso Piave

Discovering the wine region of Asolo Prosecco

The wine region of Asolo Prosecco is located in the region of Prosecco of Vénétie of Italy. Wineries and vineyards like the Domaine Giusti or the Domaine Bele Casel produce mainly wines sparkling, red and white. The most planted grape varieties in the region of Asolo Prosecco are Glera et Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Asolo Prosecco often reveals types of flavors of pineapple, spices or straw and sometimes also flavors of yeast, non oak or earth.

In the mouth of Asolo Prosecco is a with a nice vivacity and a fine and pleasant bubble. We currently count 84 estates and châteaux in the of Asolo Prosecco, producing 137 different wines in conventional, organic and biodynamic agriculture. The wines of Asolo Prosecco go well with generally quite well with dishes of shellfish, vegetarian or appetizers and snacks.

The top red wines of Winery Vigna Rampante

Food and wine pairings with a red wine of Winery Vigna Rampante

How Winery Vigna Rampante wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of kamounia : tunisian beef stew, pistou soup complete or baekenofe (alsatian meat stew).

Organoleptic analysis of red wines of Winery Vigna Rampante

In the mouth the red wine of Winery Vigna Rampante. is a powerful.

The grape varieties most used in the red wines of Winery Vigna Rampante.

  • Merlot

Discover the grape variety: Glera

It is said to be of Slovenian origin, where it is cultivated under the name of Prosekar, also known for a long time in Italy under the name of Glera. It should not be confused with prosecco lungo - although there is a family link - and prosecco nostrano, which is none other than Tuscany's malvasia. Note that Vitouska - another Italian grape variety - is the result of a natural intraspecific cross between Tuscan malvasia and Prosecco. Under the name of Glera, it is registered in the Official Catalogue of wine grape varieties list A. It can be found in practically all of the former Yugoslavia, and more surprisingly in Argentina, but is virtually unknown in France.

Discover other wineries and winemakers neighboring the Winery Vigna Rampante

Planning a wine route in the of Asolo Prosecco? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Vigna Rampante.

Discover the grape variety: Raboso Piave

A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.

News about Winery Vigna Rampante and wines from the region

The Saint-Véran appellation investigated through its geology and geography

The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...

At the heart of the terroirs of Mâcon-Chaintré

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Chaintré, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWi ...

At the heart of the terroirs of Mâcon-Milly-Lamartine

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Milly-Lamartine, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/Bour ...

The word of the wine: Yellow wine

White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.