Winery Le BrognoleRosso del Veneto
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 Rosso del Veneto from the Winery Le Brognole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso del Veneto of Winery Le Brognole in the region of Veneto is a powerful.
Food and wine pairings with Rosso del Veneto
Pairings that work perfectly with Rosso del Veneto
Original food and wine pairings with Rosso del Veneto
The Rosso del Veneto of Winery Le Brognole matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef colombo bourguignon style, pad thai or purple leg of lamb with red wine and cranberries.
Details and technical informations about Winery Le Brognole's Rosso del Veneto.
Discover the grape variety: Cabernet-Cortis
Interspecific cross between Cabernet Sauvignon and Solaris (Merzling x Geisenheim 6493 (Zarya Severa x Muscat Ottonel)) made in 1982 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in the Netherlands, Denmark, Belgium, Switzerland, etc., but is still little known in France. Note that Cabernet-Carol has the same parents.
Last vintages of this wine
The best vintages of Rosso del Veneto from Winery Le Brognole are 0, 2017
Informations about the Winery Le Brognole
The Winery Le Brognole 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
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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
