Winery Baglio di StefanoNegramaro
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 Negramaro from the Winery Baglio di Stefano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negramaro of Winery Baglio di Stefano in the region of Puglia is a powerful.
Food and wine pairings with Negramaro
Pairings that work perfectly with Negramaro
Original food and wine pairings with Negramaro
The Negramaro of Winery Baglio di Stefano matches generally quite well with dishes of beef, pasta or lamb such as recipes of melt-in-the-mouth pork tenderloin casserole, chinese fried shrimp ravioli or moroccan tagine with lamb and cardoons.
Details and technical informations about Winery Baglio di Stefano's Negramaro.
Discover the grape variety: Helios
An interspecific cross between Merzling and FR 986-60 (S.V. 12.481 x Müller-Thurgau) obtained in 1973 by Professor Zimmermann and selected by Norbert Becker at the Institute of Viticulture in Freiburg (Germany). Almost unknown in France, it can be found in Germany, Belgium, Luxembourg, etc.
Last vintages of this wine
The best vintages of Negramaro from Winery Baglio di Stefano are 0
Informations about the Winery Baglio di Stefano
The Winery Baglio di Stefano is one of of the world's greatest estates. It offers 11 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
