Winery BronteCabernet
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 veal.
Taste structure of the Cabernet from the Winery Bronte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet of Winery Bronte in the region of Castille is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cabernet
Pairings that work perfectly with Cabernet
Original food and wine pairings with Cabernet
The Cabernet of Winery Bronte matches generally quite well with dishes of beef, pasta or veal such as recipes of beef stew, macaroni and angel hair gratin or veal paupiettes with forestry sauce.
Details and technical informations about Winery Bronte'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 Bronte are 2008, 0
Informations about the Winery Bronte
The Winery Bronte is one of of the world's greatest estates. It offers 6 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Cradle of great Castilian reds, high-altitude plateaus (450-1000 m) along the Duero. Tempranillo king (aka Tinta de Toro, Tinto Fino): powerful, concentrated, structured reds with notes of black cherry, plum, leather, tobacco and spice, firm tannins from altitude and cool nights. Stars: Ribera del Duero (Vega Sicilia, Pingus), fleshy Toro, Bierzo (floral, mineral Mencía). Lively, herbaceous Verdejo whites from Rueda.
The word of the wine: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
