Winery BonsegnaBaia di Uluzzo Negroamaro
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 Baia di Uluzzo Negroamaro from the Winery Bonsegna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baia di Uluzzo Negroamaro of Winery Bonsegna in the region of Puglia is a powerful.
Food and wine pairings with Baia di Uluzzo Negroamaro
Pairings that work perfectly with Baia di Uluzzo Negroamaro
Original food and wine pairings with Baia di Uluzzo Negroamaro
The Baia di Uluzzo Negroamaro of Winery Bonsegna matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef goulash, express beef cannelloni or lamb tagine with broad beans.
Details and technical informations about Winery Bonsegna's Baia di Uluzzo Negroamaro.
Discover the grape variety: Fleurtai
Interspecific cross between Sauvignonasse and Kozma 20-3 obtained in 2002 at the University and Institute of Applied Genetics of Udine (Italy), which is also the case for Soreli.
Last vintages of this wine
The best vintages of Baia di Uluzzo Negroamaro from Winery Bonsegna are 2017, 2015, 0, 2014
Informations about the Winery Bonsegna
The Winery Bonsegna is one of of the world's greatest estates. It offers 15 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
