Brunic is an intense ruby red wine tending towards purplish, full-bodied, and spirituous. It has a fine, persistent and fruity nose with hints of blackberries, blueberries, and spices. It is intense and savory on the palate, with a light and characteristic herbaceous scent, while this version has a gentle yet persistent hint of green pepper and tomato leaf. An excellently aged reserve, with a slightly tannic, yet delicate and unobtrusive presence.
Alcohol: 12,5% vol.
Pairings: perfect with cold cuts and medium aged cheeses, inland dishes, as well as braised and grilled meats.
Pairing recipes: Cold smoked venison tartare with apple wood, marinated chanterelles, quail eggs, and crunchy buckwheat waffle.
Vermicelli nest with Norcia guanciale, sous vide egg cream, flaked pecorino cheese, and black pepper.
Double cooked Extreme marbling 60-day dry-aged picanha, kosher salt and black pepper, with grilled potato skewers and rosemary.
Slow cooked Brunic braised Iberico cheek with cream of white turnip, cinnamon, and chestnut honey.
Concours Mondial de Bruxelles
ENOCONEGLIANO 22°Concorso Enologico Regionale – Selezione Vini Veneti
Diploma di merito
Los Angeles International Wine Competition 2019