Winery MadonnabrunaPortese Rosso
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 with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Portese Rosso from the Winery Madonnabruna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Portese Rosso of Winery Madonnabruna in the region of Marche is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Portese Rosso
Pairings that work perfectly with Portese Rosso
Original food and wine pairings with Portese Rosso
The Portese Rosso of Winery Madonnabruna matches generally quite well with dishes of beef, pasta or veal such as recipes of oxtail confit in red wine, pork sautéed with chinese noodles or vital tone / vitello tonnato (italy).
Details and technical informations about Winery Madonnabruna's Portese Rosso.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Portese Rosso from Winery Madonnabruna are 2008, 0
Informations about the Winery Madonnabruna
The Winery Madonnabruna is one of of the world's greatest estates. It offers 8 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
