Winery Bosco Levada FacchinCabernet
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Cabernet from the Winery Bosco Levada Facchin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet of Winery Bosco Levada Facchin in the region of Veneto is a powerful with a nice freshness.
Food and wine pairings with Cabernet
Pairings that work perfectly with Cabernet
Original food and wine pairings with Cabernet
The Cabernet of Winery Bosco Levada Facchin matches generally quite well with dishes of beef, pasta or lamb such as recipes of baeckeoffe, pasta with alfredo sauce or lamb epigram in spicy sauce.
Details and technical informations about Winery Bosco Levada Facchin's Cabernet.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Cabernet from Winery Bosco Levada Facchin are 0
Informations about the Winery Bosco Levada Facchin
The Winery Bosco Levada Facchin is one of of the world's greatest estates. It offers 8 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.
