Winery Tenute Ca' BottaAnton Benaco Bresciano 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 Anton Benaco Bresciano Rosso from the Winery Tenute Ca' Botta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Anton Benaco Bresciano Rosso of Winery Tenute Ca' Botta in the region of Veneto is a powerful.
Food and wine pairings with Anton Benaco Bresciano Rosso
Pairings that work perfectly with Anton Benaco Bresciano Rosso
Original food and wine pairings with Anton Benaco Bresciano Rosso
The Anton Benaco Bresciano Rosso of Winery Tenute Ca' Botta matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef with garlic, pasta with tuna and tomato or express couscous in a pressure cooker.
Details and technical informations about Winery Tenute Ca' Botta's Anton Benaco Bresciano Rosso.
Discover the grape variety: Carminoir
Intraspecific crossing between pinot noir and cabernet-sauvignon obtained in 1982 at the Federal Research Station Agroscope Changins in Wadenswil (Switzerland). It can be found in Switzerland, Germany, Belgium, ... in France it is very little known.
Last vintages of this wine
The best vintages of Anton Benaco Bresciano Rosso from Winery Tenute Ca' Botta are 2011, 0
Informations about the Winery Tenute Ca' Botta
The Winery Tenute Ca' Botta is one of of the world's great estates. It offers 42 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
