Winery Antica EnotriaDieci Ottobre
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Dieci Ottobre from the Winery Antica Enotria
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dieci Ottobre of Winery Antica Enotria in the region of Puglia is a powerful.
Food and wine pairings with Dieci Ottobre
Pairings that work perfectly with Dieci Ottobre
Original food and wine pairings with Dieci Ottobre
The Dieci Ottobre of Winery Antica Enotria matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos with foie gras, fettuccine with cream and cheese or leg of lamb brissac (leftover leg of lamb).
Details and technical informations about Winery Antica Enotria's Dieci Ottobre.
Discover the grape variety: Aglianico
Powerful, tannic reds with deep colour and tight structure, with aromas of black cherry, blackberry, leather, tobacco, coffee and balsamic-volcanic mineral notes. High acidity and very fine ageing potential, often compared to nebbiolo. Star of Taurasi DOCG in Campania and Aglianico del Vulture DOCG in Basilicata (vines planted on volcanic soils). Late-ripening southern Italian variety of probable ancient Greek origin.
Last vintages of this wine
The best vintages of Dieci Ottobre from Winery Antica Enotria are 2010, 0
Informations about the Winery Antica Enotria
The Winery Antica Enotria is one of of the world's greatest estates. It offers 19 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
