Winery Crazy Beautiful WinesBella Pazza Rosso
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Corvina and the Merlot.
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Bella Pazza Rosso
Pairings that work perfectly with Bella Pazza Rosso
Original food and wine pairings with Bella Pazza Rosso
The Bella Pazza Rosso of Winery Crazy Beautiful Wines matches generally quite well with dishes of beef, pasta or lamb such as recipes of oxtail with seed sauce, the real recipe for carbonara or dad's lamb mouse.
Details and technical informations about Winery Crazy Beautiful Wines's Bella Pazza Rosso.
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 Bella Pazza Rosso from Winery Crazy Beautiful Wines are 0, 2017
Informations about the Winery Crazy Beautiful Wines
The Winery Crazy Beautiful Wines is one of of the world's greatest estates. It offers 9 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
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.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
