Winery La BrugherataDoglio Valcalepio Rosso Riserva
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
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 Doglio Valcalepio Rosso Riserva from the Winery La Brugherata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Doglio Valcalepio Rosso Riserva of Winery La Brugherata in the region of Lombardia is a powerful.
Food and wine pairings with Doglio Valcalepio Rosso Riserva
Pairings that work perfectly with Doglio Valcalepio Rosso Riserva
Original food and wine pairings with Doglio Valcalepio Rosso Riserva
The Doglio Valcalepio Rosso Riserva of Winery La Brugherata matches generally quite well with dishes of beef, pasta or lamb such as recipes of chickpeas spanish style, pasta with pistou or eggplant moussaka with lamb.
Details and technical informations about Winery La Brugherata's Doglio Valcalepio Rosso Riserva.
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 Doglio Valcalepio Rosso Riserva from Winery La Brugherata are 2011, 2008, 2012, 0 and 2007.
Informations about the Winery La Brugherata
The Winery La Brugherata is one of of the world's greatest estates. It offers 8 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
