Winery Vincenzo ToffoliZero Brut Nature
Sparkling wine
This wine generally goes well with appetizers and snacks, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Zero Brut Nature
Pairings that work perfectly with Zero Brut Nature
Original food and wine pairings with Zero Brut Nature
The Zero Brut Nature of Winery Vincenzo Toffoli matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of salmon pavés en papillote, pasta with shrimp or golden apple and bacon gratin with spices.
Details and technical informations about Winery Vincenzo Toffoli's Zero Brut Nature.
Discover the grape variety: Tinta da Madeira
Light, fruity reds with a pale colour, light ruby colour, soft tannins and a light palate with preserved acidity, featuring aromas of red fruits (cherry, raspberry) and gentle island spices. Discreet Madeiran profile. Very rare, preserved for its heritage value; it contributes to artisanal island blends and belongs to the indigenous varieties of Madeira under study. Indigenous Portuguese black variety from the island of Madeira.
Last vintages of this wine
The best vintages of Zero Brut Nature from Winery Vincenzo Toffoli are 0
Informations about the Winery Vincenzo Toffoli
The Winery Vincenzo Toffoli is one of of the world's great estates. It offers 24 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
