Winery Bravin - Due Filari Tai

Winery BravinDue Filari Tai

The Due Filari Tai of Winery Bravin is a wine from the region of Marca Trevigiana of Vénétie.
This wine generally goes well with
The Due Filari Tai of the Winery Bravin is in the top 0 of wines of Marca Trevigiana.

Details and technical informations about Winery Bravin's Due Filari Tai.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Perlaut

A cross between Cinsaut and Csaba pearl obtained in 1956, registered in the Official Catalogue of Table Grape Varieties, list A1.

Informations about the Winery Bravin

The winery offers 12 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Marca Trevigiana in the region of Vénétie

The Winery Bravin is one of of the world's greatest estates. It offers 5 wines for sale in the of Marca Trevigiana to come and discover on site or to buy online.

Top wine Vénétie
In the top 200000 of of Italy wines
In the top 35000 of of Marca Trevigiana wines
In the top 400000 of wines
In the top 1500000 wines of the world

The wine region of Marca Trevigiana

The wine region of Marca Trevigiana is located in the region of Vénétie of Italy. Wineries and vineyards like the Domaine Le Rive or the Domaine Bisson produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Marca Trevigiana are Merlot, Cabernet-Sauvignon and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Marca Trevigiana often reveals types of flavors of strawberries, red fruit or microbio and sometimes also flavors of citrus fruit, non oak or earth.


The wine region of Vénétie

Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.

News related to this wine

The Irancy appellation seen by Clotilde Davenne

Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines​ Twitter: https: ...

The Morey Saint Denis appellation seen by Laurent Lignier

Laurent Lignier from Domaine Hubert Lignier and Président of the winegrowers union, mentions the great diversity in the expression of the Morey-Saint-DenisPremier Cru wines. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in April 2021. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines/​​​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb​ ...

An overview of Morey Saint Denis appellation

The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Morey-Saint-Denis, typical of the côte de Nuits region. Situated at the center of this region, the vineyard neighbours the appellation Gevrey-Chambertin to the north and Chambolle-Musigny to the south. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWines/​​​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb ...

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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