Winery BramasoleDi Vino Syrah
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Di Vino Syrah of the Winery Bramasole is in the top 50 of wines of Sao Paulo.
Taste structure of the Di Vino Syrah from the Winery Bramasole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Di Vino Syrah of Winery Bramasole in the region of Sao Paulo is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Di Vino Syrah
Pairings that work perfectly with Di Vino Syrah
Original food and wine pairings with Di Vino Syrah
The Di Vino Syrah of Winery Bramasole matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of rosbeef casserole mamie, mathieu's lamb tagine or ramen (noodle) soup.
Details and technical informations about Winery Bramasole's Di Vino Syrah.
Discover the grape variety: Ravat 34
Jean-François Ravat, in his published writings, has never given the names of the parents of this wine grape. For some, it comes from an interspecific cross between Chardonnay and Vitis Berlandieri. It can be found in North America and Canada, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Di Vino Syrah from Winery Bramasole are 0, 2019, 2018
Informations about the Winery Bramasole
The Winery Bramasole is one of of the world's greatest estates. It offers 2 wines for sale in the of Sao Paulo to come and discover on site or to buy online.
The wine region of Sao Paulo
Brazil is the largest country in South America and the fifth-largest in the world. It has a sizable wine industry, but is probably best known in global markets for spirits, and in particular Cachaça. With roughly 83,000 hectares (205,000 acres) of Vineyard">Vineyard, it ranks just behind its near-neighbors Argentina and Chile in terms of acreage under vine. Only a small proportion (about 10 percent) of these acres are planted with Vitis vinifera vines, however this large acreage does not translate into large volumes of quality wine.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
