Winery BrecaleAmmonite Rosso
Red wine
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 Ammonite Rosso from the Winery Brecale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ammonite Rosso of Winery Brecale in the region of Veneto is a powerful.
Food and wine pairings with Ammonite Rosso
Pairings that work perfectly with Ammonite Rosso
Original food and wine pairings with Ammonite Rosso
The Ammonite Rosso of Winery Brecale matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue in hot sauce, lasagna bolognese express or lamb chops with tarragon cream.
Details and technical informations about Winery Brecale's Ammonite Rosso.
Discover the grape variety: Merlese
Intraspecific crossing between sangiovese or nielluccio and merlot noir obtained in 1983 by the University of Bologna (Italy), registered since 2007 in the Italian Official Register of wine grape varieties... totally unknown in France.
Last vintages of this wine
The best vintages of Ammonite Rosso from Winery Brecale are 0, 2015
Informations about the Winery Brecale
The Winery Brecale 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
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.
The word of the wine: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
