Winery When in RomeSauvignon
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
The Sauvignon of the Winery When in Rome is in the top 40 of wines of Veneto.
Taste structure of the Sauvignon from the Winery When in Rome
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sauvignon of Winery When in Rome in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Sauvignon
Pairings that work perfectly with Sauvignon
Original food and wine pairings with Sauvignon
The Sauvignon of Winery When in Rome matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of baked lasagna, fondue with lao sukiyaki sauce (laos) or jack be little in a hat ....
Details and technical informations about Winery When in Rome's Sauvignon.
Discover the grape variety: Garganega
Very old vine cultivated in Italy, in Sicily it would carry the name of grecanico dorato and in Spain would be the malvasia mauresa... . It can be found in the United States, but in France it is almost unknown. It should be noted that its bunches resemble somewhat those of the ugni blanc or trebbiano toscano and it would be related to the verdicchio blanco.
Informations about the Winery When in Rome
The Winery When in Rome is one of of the world's greatest estates. It offers 6 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
