Winery Villa La MadonnaSpumante Brut
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Spumante Brut from the Winery Villa La Madonna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Spumante Brut of Winery Villa La Madonna in the region of Piedmont is a powerful.
Food and wine pairings with Spumante Brut
Pairings that work perfectly with Spumante Brut
Original food and wine pairings with Spumante Brut
The Spumante Brut of Winery Villa La Madonna matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef goulash, pasta with 4 cheese sauce or uzbek pilaf.
Details and technical informations about Winery Villa La Madonna's Spumante Brut.
Discover the grape variety: Borraçal
Deeply coloured, acidic reds best drunk young and fresh, with a deep purple robe, firm tannins and a nervy palate, showing intense aromas of black fruits (blackberry, blackcurrant), fresh herbs and inky notes. Vibrant and thirst-quenching. Often blended with Vinhão and Amaral, contributing to the typicity of Vinho Verde tinto DOC. Autochthonous Portuguese black grape from the Minho (identical to Galician Caíño Tinto).
Last vintages of this wine
The best vintages of Spumante Brut from Winery Villa La Madonna are 0
Informations about the Winery Villa La Madonna
The Winery Villa La Madonna is one of of the world's greatest estates. It offers 8 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
