Winery BrusaRosso
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Rosso from the Winery Brusa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Brusa in the region of Vino da Tavola is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Brusa matches generally quite well with dishes of beef, pasta or lamb such as recipes of sautéed pork with pineapple, spaghetti with beef balls or shoulder of lamb stuffed with cognac.
Details and technical informations about Winery Brusa's Rosso.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Rosso from Winery Brusa are 2016, 0
Informations about the Winery Brusa
The Winery Brusa is one of of the world's great estates. It offers 12 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
The freest category of Italian wine, with no grape or zone constraint. All styles: bold reds based on Bordeaux grapes (Cabernet, Merlot), atypical blends, maker's cuvées outside DOC rules. Historic cradle of the "Super Tuscans" in the 1960s-80s (Sassicaia, Tignanello, Ornellaia) before the creation of IGT in 1992. Today dedicated to everyday wines or winemaker experiments.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
