Winery Viticoltori PonteMillesimato
Sparkling wine
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Millesimato from the Winery Viticoltori Ponte
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Millesimato of Winery Viticoltori Ponte in the region of Veneto is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
Food and wine pairings with Millesimato
Pairings that work perfectly with Millesimato
Original food and wine pairings with Millesimato
The Millesimato of Winery Viticoltori Ponte matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of festive sea pot, quiche with bacon and gruyère cheese or reunion pepper candy.
Details and technical informations about Winery Viticoltori Ponte's Millesimato.
Discover the grape variety: Crovassa
Light reds with a clear ruby robe, soft tannins and an airy palate on red fruit (cherry, strawberry) and Mediterranean herbs (scrubland, thyme). Heritage profile. Preserved for its patrimonial value, subject to ampelographic studies at the Corsican CRVI, still grown on a handful of discreet parcels on the island. Rare black Corsican variety, a witness to the island's ampelographic heritage.
Last vintages of this wine
The best vintages of Millesimato from Winery Viticoltori Ponte are 2016, 2015, 0
Informations about the Winery Viticoltori Ponte
The Winery Viticoltori Ponte is one of of the world's great estates. It offers 89 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
