Winery CaldirolaNegroamaro
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, game (deer, venison) or lamb.
Taste structure of the Negroamaro from the Winery Caldirola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Caldirola in the region of Puglia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery Caldirola matches generally quite well with dishes of beef, pasta or lamb such as recipes of stuffed zucchini, succulent and easy to make beef lasagna or lamb stew from my mum.
Details and technical informations about Winery Caldirola's Negroamaro.
Discover the grape variety: Rousseli
Simple, fresh dry whites with a pale golden colour, supple palate with moderate acidity, undemonstrative aromas of citrus and white flowers. Rustic Provençal profile. Almost extinct, preserved in INRAE varietal collections for its heritage value, testament to the pre-phylloxera ampelographic diversity of southern vineyards and studied among heritage varieties. Rare French white variety, once grown in Provence.
Last vintages of this wine
The best vintages of Negroamaro from Winery Caldirola are 0, 2016
Informations about the Winery Caldirola
The Winery Caldirola is one of of the world's great estates. It offers 86 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: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
