Winery Ca BoscoloNegroamaro Del Puglia
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 Negroamaro Del Puglia from the Winery Ca Boscolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro Del Puglia of Winery Ca Boscolo in the region of Puglia is a powerful.
Food and wine pairings with Negroamaro Del Puglia
Pairings that work perfectly with Negroamaro Del Puglia
Original food and wine pairings with Negroamaro Del Puglia
The Negroamaro Del Puglia of Winery Ca Boscolo matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef enchilladas au gratin, pasta with chicken and curry or seven o'clock leg of lamb.
Details and technical informations about Winery Ca Boscolo's Negroamaro Del Puglia.
Discover the grape variety: Divico
Interspecific cross between gamaret and bronner obtained in 1997 by Jean-Laurent Spring at the Agroscope Research Station in Pully (Switzerland). It should be noted that the divona is issued from the same cross.
Last vintages of this wine
The best vintages of Negroamaro Del Puglia from Winery Ca Boscolo are 0
Informations about the Winery Ca Boscolo
The Winery Ca Boscolo is one of of the world's greatest estates. It offers 3 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
