Winery Belli MondiSyrah
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 Syrah from the Winery Belli Mondi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Belli Mondi in the region of Puglia is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Belli Mondi in the region of Puglia often reveals types of flavors of black fruit.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Belli Mondi matches generally quite well with dishes of beef, pasta or lamb such as recipes of burger roll, pho soup or gypsy sauce.
Details and technical informations about Winery Belli Mondi's Syrah.
Discover the grape variety: Candin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1981.
Last vintages of this wine
The best vintages of Syrah from Winery Belli Mondi are 2014, 0, 2016
Informations about the Winery Belli Mondi
The Winery Belli Mondi is one of of the world's greatest estates. It offers 6 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
