Winery I BraccaNuova Fonte Naturale
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 Nuova Fonte Naturale from the Winery I Bracca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nuova Fonte Naturale of Winery I Bracca in the region of Lombardia is a powerful.
Food and wine pairings with Nuova Fonte Naturale
Pairings that work perfectly with Nuova Fonte Naturale
Original food and wine pairings with Nuova Fonte Naturale
The Nuova Fonte Naturale of Winery I Bracca matches generally quite well with dishes of beef, pasta or lamb such as recipes of cornish pasties, pasta with scamorza and pancetta cheese or leg or shoulder of lamb with honey and thyme.
Details and technical informations about Winery I Bracca's Nuova Fonte Naturale.
Discover the grape variety: Isa
Crossing obtained in 1964 between the gloria hungariae or glory of Hungary (Hungarian millennium X muscatel Thalloczy Lajos) by the cardinal. The Isa is registered since 1996 in the Official Catalogue of table grape varieties list A1.
Informations about the Winery I Bracca
The Winery I Bracca is one of of the world's greatest estates. It offers 4 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Lombardy is one of Italy's largest and most populous regions, located in the north-central Part of the country. It's home to a handful of popular and well-known wine styles, including the Bright, cherry-scented Valtellina and the high-quality Sparkling wines Franciacorta and Oltrepo Pavese Metodo Classico. Lombardy is Italy's industrial powerhouse, with the country's second largest city (Milan) as its regional capital. Despite this, the region has vast tracts of unspoiled countryside, home to many small wineries that produce a significant portion of the region's annual wine production of 1.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
