
Winery BiscegliaPrime
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 Prime from the Winery Bisceglia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Prime of Winery Bisceglia in the region of Basilicata is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Prime
Pairings that work perfectly with Prime
Original food and wine pairings with Prime
The Prime of Winery Bisceglia matches generally quite well with dishes of beef, pasta or lamb such as recipes of stuffed zucchini, chinese fried shrimp ravioli or mouse of lamb with thyme.
Details and technical informations about Winery Bisceglia's Prime.
Discover the grape variety: Floreal
A wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Prime from Winery Bisceglia are 2014, 0
Informations about the Winery Bisceglia
The Winery Bisceglia is one of of the world's great estates. It offers 24 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: New
Said of a wine from the last harvest, and more particularly of an early wine.














