Winery Barone di BolaroBrutio Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Brutio Rosso from the Winery Barone di Bolaro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brutio Rosso of Winery Barone di Bolaro in the region of Calabria is a powerful.
Food and wine pairings with Brutio Rosso
Pairings that work perfectly with Brutio Rosso
Original food and wine pairings with Brutio Rosso
The Brutio Rosso of Winery Barone di Bolaro matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork tongue with tomato sauce and pickles, tagliatelle with seafood and saffron cream or oriental stew with couscous.
Details and technical informations about Winery Barone di Bolaro's Brutio Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Brutio Rosso from Winery Barone di Bolaro are 2013, 0
Informations about the Winery Barone di Bolaro
The Winery Barone di Bolaro is one of of the world's greatest estates. It offers 9 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
