Winery Francesco BrigattiIl Brigantino Rosso
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 Il Brigantino Rosso from the Winery Francesco Brigatti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Brigantino Rosso of Winery Francesco Brigatti in the region of Piedmont is a powerful.
Food and wine pairings with Il Brigantino Rosso
Pairings that work perfectly with Il Brigantino Rosso
Original food and wine pairings with Il Brigantino Rosso
The Il Brigantino Rosso of Winery Francesco Brigatti matches generally quite well with dishes of beef, pasta or lamb such as recipes of shepherd's pie (quebec!), pasta with scamorza and pancetta cheese or lamb tagine with vegetables and sweet potatoes.
Details and technical informations about Winery Francesco Brigatti's Il Brigantino Rosso.
Discover the grape variety: Impératriz
Intraspecific variety obtained in Argentina by Angelo Gargiulo by crossing the emperor with the sultana. Almost unknown in France.
Informations about the Winery Francesco Brigatti
The Winery Francesco Brigatti is one of of the world's great estates. It offers 12 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Piedmont (Piemonte) holds an unrivalled place among the world's finest wine regions. Located in northwestern Italy, it is home to more DOCG wines than any other Italian region, including such well-known and respected names as Barolo, Barbaresco and Barbera d'Asti. Though famous for its Austere, Tannic, Floral">floral reds made from Nebbiolo, Piedmont's biggest success story in the past decade has been Moscato d'Asti, a Sweet, Sparkling white wine. Piedmont Lies, as its name suggests, at the foot of the Western Alps, which encircle its northern and western sides and form its naturally formidable border with Provence, France.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
