Winery Vinícola LegadoSapienza Rosé
Pink wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Viognier and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Sapienza Rosé of the Winery Vinícola Legado is in the top 10 of wines of Paraná.
Food and wine pairings with Sapienza Rosé
Pairings that work perfectly with Sapienza Rosé
Original food and wine pairings with Sapienza Rosé
The Sapienza Rosé of Winery Vinícola Legado matches generally quite well with dishes of beef, lamb or pork such as recipes of ramen burger, lamb tagine with apricots or simple pork roast.
Details and technical informations about Winery Vinícola Legado's Sapienza Rosé.
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 Sapienza Rosé from Winery Vinícola Legado are 2018, 0
Informations about the Winery Vinícola Legado
The Winery Vinícola Legado is one of of the world's greatest estates. It offers 12 wines for sale in the of Paraná to come and discover on site or to buy online.
The wine region of Paraná
Southern Brazilian state, dominated by table grape hybrids and Vitis labrusca (~1,000 ha), subtropical humid climate with two annual cycles. Niagara Rosada is the signature labrusca white king (~45%, favourite table grape): aromatic with characteristic "foxy" taste, raspberry, English candy and flowers. Group Italia (~55%) as complement, soft Bordô (Ives) in red. Small Italo-descendant family producers, sweet and convivial subsistence wines.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
