Winery San NazarioPrà dei Mistri Rosso
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 Prà dei Mistri Rosso from the Winery San Nazario
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Prà dei Mistri Rosso of Winery San Nazario in the region of Veneto is a powerful.
Food and wine pairings with Prà dei Mistri Rosso
Pairings that work perfectly with Prà dei Mistri Rosso
Original food and wine pairings with Prà dei Mistri Rosso
The Prà dei Mistri Rosso of Winery San Nazario matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish tagine, pasta romantica or lamb with ginger honey.
Details and technical informations about Winery San Nazario's Prà dei Mistri Rosso.
Discover the grape variety: Carmenère
Velvety, deep reds with a dark robe and round tannins, showing aromas of blackberry, plum, ripe red pepper, dark chocolate, coffee and gentle spice. Warm, supple finish. Absolute star of Chile (Colchagua, Cachapoal, Maipo) where it was rediscovered in 1994, long confused with Merlot. A historic Bordeaux variety that nearly vanished after phylloxera, a cross of Cabernet Franc × Gros Cabernet.
Last vintages of this wine
The best vintages of Prà dei Mistri Rosso from Winery San Nazario are 0
Informations about the Winery San Nazario
The Winery San Nazario is one of of the world's greatest estates. It offers 13 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
