
Winery Donna FrancescaCabernet
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 Cabernet from the Winery Donna Francesca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet of Winery Donna Francesca in the region of Veneto is a powerful.
Food and wine pairings with Cabernet
Pairings that work perfectly with Cabernet
Original food and wine pairings with Cabernet
The Cabernet of Winery Donna Francesca matches generally quite well with dishes of beef, pasta or lamb such as recipes of barbecue burger, pasta with basil or shoulder of lamb in a crust.
Details and technical informations about Winery Donna Francesca's Cabernet.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Cabernet from Winery Donna Francesca are 0, 2013
Informations about the Winery Donna Francesca
The Winery Donna Francesca is one of of the world's greatest estates. It offers 10 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: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.














