Winery AltamuraNegroamaro
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Negroamaro from the Winery Altamura
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Altamura in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Negroamaro of Winery Altamura in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery Altamura matches generally quite well with dishes of beef, lamb or veal such as recipes of german recipe for marinated meat: sauerbraten, royal couscous or flights in the wind à la provençale.
Details and technical informations about Winery Altamura's Negroamaro.
Discover the grape variety: Grillo
Structured, aromatic whites with ample mouth and fresh acidity, featuring aromas of ripe citrus, yellow peach, exotic fruits, white flowers, Mediterranean herbs and marine saline notes. Tonic finish. A historic key component of Marsala DOC and star of the modern Sicilian dry white revival (Sicilia DOC). Native Sicilian grape, a natural cross of Catarratto × Moscato d'Alessandria.
Last vintages of this wine
The best vintages of Negroamaro from Winery Altamura are 2007, 2012, 2005, 2009 and 2008.
Informations about the Winery Altamura
The Winery Altamura is one of of the world's greatest estates. It offers 7 wines for sale in the of Napa Valley to come and discover on site or to buy online.
The wine region of Napa Valley
Absolute reference for American Cabernet Sauvignon: powerful, opulent reds with ripe aromas of blackcurrant, blackberry, chocolate and cedar, velvety tannins and a silky finish, long ageing. Also round Merlot, rich buttery Chardonnay, fruity Sauvignon Blanc, spicy Zinfandel. Narrow Californian valley between the Mayacamas and Vaca Mountains, tempered by San Pablo Bay fog, 17 sub-AVAs (Oakville, Rutherford, Stags Leap, Howell Mountain). Cradle of icons Opus One, Screaming Eagle, Caymus.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
