Winery BellariaBricco Sturnèl
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bricco Sturnèl from the Winery Bellaria
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bricco Sturnèl of Winery Bellaria in the region of Tuscany is a .
Food and wine pairings with Bricco Sturnèl
Pairings that work perfectly with Bricco Sturnèl
Original food and wine pairings with Bricco Sturnèl
The Bricco Sturnèl of Winery Bellaria matches generally quite well with dishes of beef, lamb or veal such as recipes of bernard's potée, saddle of lamb stuffed with chicken breast and basil or roast veal grand-mère madou.
Details and technical informations about Winery Bellaria's Bricco Sturnèl.
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.
Last vintages of this wine
The best vintages of Bricco Sturnèl from Winery Bellaria are 2004, 2005, 0, 2008 and 2003.
Informations about the Winery Bellaria
The Winery Bellaria is one of of the world's greatest estates. It offers 36 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
