Winery Ca BruzzoLa Vigna Vecia
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 La Vigna Vecia from the Winery Ca Bruzzo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Vigna Vecia of Winery Ca Bruzzo in the region of Veneto is a powerful.
Food and wine pairings with La Vigna Vecia
Pairings that work perfectly with La Vigna Vecia
Original food and wine pairings with La Vigna Vecia
The La Vigna Vecia of Winery Ca Bruzzo matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini, spaghetti with homemade pesto or mamyjaja lamb mouse tagine.
Details and technical informations about Winery Ca Bruzzo's La Vigna Vecia.
Discover the grape variety: Perricone
Structured, intensely colored reds with a deep dark ruby robe, firm tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), black cherry, spices, Mediterranean garrigue and balsamic notes. Sunny Sicilian profile with fine ageing potential. Traditional component of Sicilian blends and star of Eloro DOC, embodying the viticultural heritage of western Sicily. Indigenous black variety from Palermo.
Last vintages of this wine
The best vintages of La Vigna Vecia from Winery Ca Bruzzo are 0
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 Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Licking
Operation consisting in sanitizing a barrel by introducing a wick of ignited sulphur which produces a release of sulphurous gas.
