Winery CesariBoscarel Veneto
Red wine
This wine is a blend of 2 varietals which are the Sangiovese and the Merlot.
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Boscarel Veneto
Pairings that work perfectly with Boscarel Veneto
Original food and wine pairings with Boscarel Veneto
The Boscarel Veneto of Winery Cesari matches generally quite well with dishes of beef, pasta or lamb such as recipes of quick meatloaf, tuscan pastachute or lamb delight with tomato and cinnamon.
Details and technical informations about Winery Cesari's Boscarel Veneto.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Boscarel Veneto from Winery Cesari are 2017, 2008, 2019, 2016 and 2014.
Informations about the Winery Cesari
The Winery Cesari is one of of the world's great estates. It offers 85 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
