Winery Villa BrunaRosso del Veneto
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 Rosso del Veneto from the Winery Villa Bruna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso del Veneto of Winery Villa Bruna in the region of Veneto is a powerful.
Food and wine pairings with Rosso del Veneto
Pairings that work perfectly with Rosso del Veneto
Original food and wine pairings with Rosso del Veneto
The Rosso del Veneto of Winery Villa Bruna matches generally quite well with dishes of beef, pasta or lamb such as recipes of braised beef with guinness, maultaschen ( swabian ravioli ) or lebanese lamb meatball.
Details and technical informations about Winery Villa Bruna's Rosso del Veneto.
Discover the grape variety: Ugni
Simple, lively and crisp whites with a pale golden colour, a light palate with pronounced acidity and discreet aromas of citrus (lemon) and white flowers. Productive and high in acid. Ugni Blanc is mainly grown in Charente and Gascony for the production of Cognac and Armagnac, defining the aromatic identity of French brandies (rancio notes with ageing). Family of Italian grape varieties (Trebbiano) grown in France for distillation.
Informations about the Winery Villa Bruna
The Winery Villa Bruna is one of of the world's greatest estates. It offers 11 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
