Winery Arillo In TerrabiancaBevorosa
Pink wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Ciliegiolo and the Sangiovese.
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Bevorosa
Pairings that work perfectly with Bevorosa
Original food and wine pairings with Bevorosa
The Bevorosa of Winery Arillo In Terrabianca matches generally quite well with dishes of beef, lamb or veal such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), leg of lamb in braillouse or cocotte chicken roulades.
Details and technical informations about Winery Arillo In Terrabianca's Bevorosa.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Arillo In Terrabianca
The Winery Arillo In Terrabianca is one of of the world's greatest estates. It offers 4 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
