Winery ZucchiSapori della Vigna Bianco Frizzante Secco
Sparkling wine
This wine generally goes well with pork, beef or lamb.
Food and wine pairings with Sapori della Vigna Bianco Frizzante Secco
Pairings that work perfectly with Sapori della Vigna Bianco Frizzante Secco
Original food and wine pairings with Sapori della Vigna Bianco Frizzante Secco
The Sapori della Vigna Bianco Frizzante Secco of Winery Zucchi matches generally quite well with dishes of beef, lamb or pork such as recipes of beef pot-au-feu, sweet and sour braised leg of lamb or fricadella.
Details and technical informations about Winery Zucchi's Sapori della Vigna Bianco Frizzante Secco.
Discover the grape variety: Irsay Oliver
Obtained in Hungary in 1930 by Pal Kocsis by crossing the pozsonyi fehér (pressburger or white presburg) and the pearl of Csaba. This double-ended variety is found in Hungary, Ukraine, Russia, the Slovak Republic (small Carpathians), the Czech Republic (Moravia), etc. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Sapori della Vigna Bianco Frizzante Secco from Winery Zucchi are 2016, 0
Informations about the Winery Zucchi
The Winery Zucchi is one of of the world's greatest estates. It offers 9 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
