Winery Poderi Atha RujaTuluj Isola del Nuraghi
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Tuluj Isola del Nuraghi from the Winery Poderi Atha Ruja
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tuluj Isola del Nuraghi of Winery Poderi Atha Ruja in the region of Sardaigne is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Tuluj Isola del Nuraghi
Pairings that work perfectly with Tuluj Isola del Nuraghi
Original food and wine pairings with Tuluj Isola del Nuraghi
The Tuluj Isola del Nuraghi of Winery Poderi Atha Ruja matches generally quite well with dishes of beef, pasta or lamb such as recipes of chickpeas spanish style, awara broth or grandma melanie's cassoulet.
Details and technical informations about Winery Poderi Atha Ruja's Tuluj Isola del Nuraghi.
Discover the grape variety: Triomphe d'Alsace
An interspecific cross between the 101-14 Millardet and Grasset (Vitis Riparia x Vitis Rupestris) and the knipperlé, obtained by Eugène Kuhlmann around 1911 and marketed from 1921. It can still be found in England, the United States, Canada, the Netherlands and Belgium. It should be noted that there is a grape variety of American origin, fortunately white, bearing the name of triumph (concord x chasselas musqué).
Last vintages of this wine
The best vintages of Tuluj Isola del Nuraghi from Winery Poderi Atha Ruja are 2009, 2011, 2010, 2008
Informations about the Winery Poderi Atha Ruja
The Winery Poderi Atha Ruja is one of of the world's greatest estates. It offers 6 wines for sale in the of Isola dei Nuraghi to come and discover on site or to buy online.
The wine region of Isola dei Nuraghi
The wine region of Isola dei Nuraghi is located in the region of Sardaigne of Italy. Wineries and vineyards like the Domaine Argiolas or the Domaine Capichera produce mainly wines red, white and pink. The most planted grape varieties in the region of Isola dei Nuraghi are Vermentino, Cabernet-Sauvignon and Merlot, they are then used in wines in blends or as a single variety. On the nose of Isola dei Nuraghi often reveals types of flavors of cherry, white pepper or cigar box and sometimes also flavors of oregano, menthol or black plum.
The wine region of Sardaigne
Sardinia, located 240 km off the west coast of mainland Italy, is the second largest island in the Mediterranean. With an area of about 9,300 square miles, it is almost three times the Size of Corsica, its immediate neighbor to the North, and only slightly smaller than the other major Italian island, Sicily. The island, called Sardegna by its Italian-speaking inhabitants, has belonged to various empires and kingdoms over the centuries. This is reflected in its place names, architecture, languages and dialects, and its unique portfolio of wine grapes.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Azé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Bray, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
