Winery Bel MoroPrimitivo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Primitivo from the Winery Bel Moro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primitivo of Winery Bel Moro in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Primitivo of Winery Bel Moro in the region of Puglia often reveals types of flavors of non oak, oak.
Food and wine pairings with Primitivo
Pairings that work perfectly with Primitivo
Original food and wine pairings with Primitivo
The Primitivo of Winery Bel Moro matches generally quite well with dishes of beef, pasta or lamb such as recipes of fresh sausage, spaghetti with knackis or lamb chops à la champvallon.
Details and technical informations about Winery Bel Moro's Primitivo.
Discover the grape variety: Primitivo
Powerful, sun-drenched reds with a dark robe and generous alcohol, showing aromas of stewed blackberry, stewed plum, dried fig, chocolate, gentle spice and balsamic notes. Supple tannins, indulgent finish. Star of Puglia with Primitivo di Manduria DOC, Gioia del Colle DOC and Salice Salentino. Identical to American Zinfandel and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Primitivo from Winery Bel Moro are 2018, 2019, 2015, 2010 and 0.
Informations about the Winery Bel Moro
The Winery Bel Moro 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
