Winery Abballe'Negroamaro
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
The Negroamaro of the Winery Abballe' is in the top 70 of wines of Molise.
Taste structure of the Negroamaro from the Winery Abballe'
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Abballe' in the region of Molise is a powerful.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery Abballe' matches generally quite well with dishes of beef, pasta or lamb such as recipes of southern beef meatballs, saffron pasta with prawns or doner kebab.
Details and technical informations about Winery Abballe''s Negroamaro.
Discover the grape variety: Valérien
Valérien blanc is a grape variety that originated in . This grape variety is the result of a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Valerian can be found cultivated in these vineyards: Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.
Last vintages of this wine
The best vintages of Negroamaro from Winery Abballe' are 2016, 0
Informations about the Winery Abballe'
The Winery Abballe' is one of of the world's greatest estates. It offers 11 wines for sale in the of Molise to come and discover on site or to buy online.
The wine region of Molise
Molise is a mountainous region in South-central Italy, delegated as DOC in 1998. It is a relatively small region, especially when compared to its neighbors Abruzzo and Lazio to the North and Campania and Puglia to the south. Molise is considered an obscure region, since winemaking dates back to 500 BC, but it only gained independence as a wine region in the latter half of the 20th century. Overshadowed by its neighbor, Abruzzo, of which it was politically a Part until 1963 (Abruzzi e Molise), Molise finally got three of its own DOCs, Biferno and Pentro di Isernia, in the 1980s, then Tintilia del Molise in 2011.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
