Winery Beato Bartolomeo BreganzeBeati Rosso
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Beati Rosso from the Winery Beato Bartolomeo Breganze
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beati Rosso of Winery Beato Bartolomeo Breganze in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Beati Rosso
Pairings that work perfectly with Beati Rosso
Original food and wine pairings with Beati Rosso
The Beati Rosso of Winery Beato Bartolomeo Breganze matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison stew with red wine, very simple spaghetti carbonara or lamb kebab.
Details and technical informations about Winery Beato Bartolomeo Breganze's Beati Rosso.
Discover the grape variety: Grec rouge
Most likely from the south of France, it is now an endangered variety.
Last vintages of this wine
The best vintages of Beati Rosso from Winery Beato Bartolomeo Breganze are 0
Informations about the Winery Beato Bartolomeo Breganze
The Winery Beato Bartolomeo Breganze 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
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
