Winery Tenute Ca' BottaGarda Cabernet
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 Garda Cabernet from the Winery Tenute Ca' Botta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garda Cabernet of Winery Tenute Ca' Botta in the region of Veneto is a powerful.
Food and wine pairings with Garda Cabernet
Pairings that work perfectly with Garda Cabernet
Original food and wine pairings with Garda Cabernet
The Garda Cabernet of Winery Tenute Ca' Botta matches generally quite well with dishes of beef, pasta or lamb such as recipes of tata simone's dumplings, chinese chicken soup or lamb tagine with prunes and dried fruits.
Details and technical informations about Winery Tenute Ca' Botta's Garda Cabernet.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Garda Cabernet from Winery Tenute Ca' Botta are 2010, 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
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: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
