Winery VignanaTrevsio Prosecco Extra Dry
Sparkling wine
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Trevsio Prosecco Extra Dry of Winery Vignana in the region of Veneto often reveals types of flavors of microbio, tree fruit or citrus fruit.
Food and wine pairings with Trevsio Prosecco Extra Dry
Pairings that work perfectly with Trevsio Prosecco Extra Dry
Original food and wine pairings with Trevsio Prosecco Extra Dry
The Trevsio Prosecco Extra Dry of Winery Vignana matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of grilled sardine fillets, sauerkraut of the sea in casserole or ramen burger.
Details and technical informations about Winery Vignana's Trevsio Prosecco Extra Dry.
Discover the grape variety: Prior
Interspecific cross between Freiburg 4-61 (23-416 Joannès-Seyve x pinot noir) and Bronner made in 1987 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, but also in Switzerland, Belgium, ... and in France.
Last vintages of this wine
The best vintages of Trevsio Prosecco Extra Dry from Winery Vignana are 2017, 0
Informations about the Winery Vignana
The Winery Vignana is one of of the world's greatest estates. It offers 27 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
