Winery Beato Bartolomeo BreganzeTerracrua Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Terracrua Rosso from the Winery Beato Bartolomeo Breganze
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terracrua Rosso of Winery Beato Bartolomeo Breganze in the region of Veneto is a powerful.
Food and wine pairings with Terracrua Rosso
Pairings that work perfectly with Terracrua Rosso
Original food and wine pairings with Terracrua Rosso
The Terracrua Rosso of Winery Beato Bartolomeo Breganze matches generally quite well with dishes of beef, pasta or lamb such as recipes of improved horse steak, chinese noodles with shrimp or thomas's shoulder of lamb.
Details and technical informations about Winery Beato Bartolomeo Breganze's Terracrua Rosso.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Terracrua Rosso from Winery Beato Bartolomeo Breganze are 0, 2014
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
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
