Winery BuliEstate 44
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Sangiovese and the Merlot.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Estate 44 from the Winery Buli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Estate 44 of Winery Buli in the region of Tuscany is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Estate 44
Pairings that work perfectly with Estate 44
Original food and wine pairings with Estate 44
The Estate 44 of Winery Buli matches generally quite well with dishes of beef, lamb or veal such as recipes of dombrés and pig tails, douez battata with cardoons (moroccan lamb stew) or sauté of veal with olives (corsica).
Details and technical informations about Winery Buli's Estate 44.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Estate 44 from Winery Buli are 2015, 0
Informations about the Winery Buli
The Winery Buli is one of of the world's greatest estates. It offers 10 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
