Winery Ca BruzzoAmadeo
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 Amadeo from the Winery Ca Bruzzo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amadeo of Winery Ca Bruzzo in the region of Vénétie is a powerful.
Food and wine pairings with Amadeo
Pairings that work perfectly with Amadeo
Original food and wine pairings with Amadeo
The Amadeo of Winery Ca Bruzzo matches generally quite well with dishes of beef, pasta or lamb such as recipes of harira de mamie (moroccan soup), light lasagne without béchamel sauce or fried vegetables with merguez and chipo.
Details and technical informations about Winery Ca Bruzzo's Amadeo.
Discover the grape variety: Aurore
Interspecific cross between 788 Seibel x 29 Seibel - like 4638 white Seibel - obtained by Albert Seibel (1844-1936).
Last vintages of this wine
The best vintages of Amadeo from Winery Ca Bruzzo are 2006
Informations about the Winery Ca Bruzzo
The Winery Ca Bruzzo is one of of the world's greatest estates. It offers 3 wines for sale in the of Vénétie to come and discover on site or to buy online.
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
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The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
