The elegant Raggio Brusa Romagna from Borgo Condé flows into the glass with a bright ruby red color. If you tilt the glass slightly, you can see a transition of the wine's color towards garnet red at the edges of this barrel-aged wine. If you swirl the glass, you can perceive a first-class balance in this red wine, as it is neither watery nor syrupy or liqueur-like on the glass walls. The first nose of the Raggio Brusa Romagna presents nuances of blackberries, lavender and violets. The fruity components of the bouquet are joined by notes of barrel ageing and even more fruity, balsamic nuances.
The Borgo Condé Raggio Brusa Romagna is wonderfully dry for wine drinkers. This red wine is never coarse or austere, but round and smooth. On the finish, this mature wine from the Emilia-Romagna wine-growing region impresses with its beautiful length. Once again, there are hints of lilac and blackberry.
Vinification of the Borgo Condé Raggio Brusa Romagna
The basis for the balanced Raggio Brusa Romagna from Emilia-Romagna are grapes from the Sangiovese grape variety. Raggio Brusa Romagna is an Old World wine in the best sense of the word, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. The fact that the Sangiovese grapes thrive under the influence of a warm climate also has a major influence on the development of the grapes. Among other things, this results in particularly well-ripened grapes and a rather high alcohol content in the wine. After the grape harvest, the grapes are transported to the winery as quickly as possible. Here they are selected and carefully broken up. This is followed by fermentation in large oak barrels at controlled temperatures. At the end of fermentation, the Raggio Brusa Romagna is aged for several months in French oak barrels.
Recommendation for Borgo Condé Raggio Brusa Romagna
This red wine from Italy is best enjoyed at a temperature of 15 - 18°C with vegetable couscous with beef rissoles, roast veal liver with apples, onions and balsamic vinegar sauce or goose breast with ginger red cabbage and marjoram.