Winery CalitroNegroamaro
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 from the Winery Calitro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Calitro in the region of Puglia is a powerful.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery Calitro matches generally quite well with dishes of beef, pasta or lamb such as recipes of fleischnacka leaf, risotto of coquillettes with chorizo or grilled leg of lamb marinated in aromatic oil.
Details and technical informations about Winery Calitro's Negroamaro.
Discover the grape variety: Négret de Banhars
Light, fruity reds with a clear ruby colour, silky tannins and supple palate, showing simple aromas of red fruits (cherry, raspberry) and gentle spices. Airy profile, now almost extinct. Preserved in INRAE varietal collections, it is a witness to the pre-phylloxera ampelographic diversity of south-west France. Rare French black variety native to the south-west, studied for its patrimonial genetic interest among ancient cultivars.
Last vintages of this wine
The best vintages of Negroamaro from Winery Calitro are 2015, 2013, 2012, 2011 and 0.
Informations about the Winery Calitro
The Winery Calitro is one of of the world's greatest estates. It offers 7 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: Soft
Sweet wine containing between 30 and 50 grams of residual sugar. A sweet wine is made from very ripe grapes but without being affected by botrytis cinerea and without being raisined. This term can also be applied to a dry wine that is smooth and fat in the mouth.
