Winery Botter16 Rosso
Red wine
This wine is a blend of 2 varietals which are the Nebbiolo and the Sangiovese.
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 16 Rosso from the Winery Botter
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 16 Rosso of Winery Botter in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with 16 Rosso
Pairings that work perfectly with 16 Rosso
Original food and wine pairings with 16 Rosso
The 16 Rosso of Winery Botter matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with pickle sauce, spaghetti with squid ink (italy) or baked lamb neck on a bed of vegetables and grapes.
Details and technical informations about Winery Botter's 16 Rosso.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of 16 Rosso from Winery Botter are 0
Informations about the Winery Botter
The Winery Botter is one of wineries to follow in Vénétie.. It offers 107 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: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
