Winery Sa Defenza3/4 Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the 3/4 Rosso from the Winery Sa Defenza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 3/4 Rosso of Winery Sa Defenza in the region of Sardinia is a powerful.
Food and wine pairings with 3/4 Rosso
Pairings that work perfectly with 3/4 Rosso
Original food and wine pairings with 3/4 Rosso
The 3/4 Rosso of Winery Sa Defenza matches generally quite well with dishes of beef, pasta or lamb such as recipes of homemade italian lasagna, risotto of coquillettes with chorizo or mathieu's lamb tagine.
Details and technical informations about Winery Sa Defenza's 3/4 Rosso.
Discover the grape variety: Morrastel-Bouschet
Intensely colored, teinturier reds with a near-black dark ruby robe, signature red pulp, firm tannins and a dense palate, with simple aromas of black fruits (blackberry, blackcurrant), spices and balsamic notes. Historically used to deepen the color of Midi blends. Now marginal, preserved in ampelographic collections. French teinturier variety created in the 19th century by Henri Bouschet (Morrastel × Petit Bouschet).
Last vintages of this wine
The best vintages of 3/4 Rosso from Winery Sa Defenza are 0
Informations about the Winery Sa Defenza
The Winery Sa Defenza is one of of the world's greatest estates. It offers 12 wines for sale in the of Sardinia to come and discover on site or to buy online.
The wine region of Sardinia
Italian Mediterranean wine island with 250+ varieties, strong native identity. Signature Cannonau (Grenache) in red: warm and deep with signature ripe cherry, garrigue, myrtle, spice and a balsamic touch, round tannins and a sun-drenched palate. Vermentino di Gallura DOCG star white (80% of Italian Vermentino): fresh and saline (citrus, pear, almond, sea iodine). Also dense Carignan, supple Monica, lively Nuragus, rare oxidative Vernaccia di Oristano.
The word of the wine: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
