Winery BonacchiPrimitivo Puglia
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Primitivo Puglia from the Winery Bonacchi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primitivo Puglia of Winery Bonacchi in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Primitivo Puglia of Winery Bonacchi in the region of Puglia often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Primitivo Puglia
Pairings that work perfectly with Primitivo Puglia
Original food and wine pairings with Primitivo Puglia
The Primitivo Puglia of Winery Bonacchi matches generally quite well with dishes of beef, pasta or lamb such as recipes of tanjia, roast beef in a foie gras and chanterelle crust or eggplant moussaka with lamb.
Details and technical informations about Winery Bonacchi's Primitivo Puglia.
Discover the grape variety: Primitivo
Powerful, sun-drenched reds with a dark robe and generous alcohol, showing aromas of stewed blackberry, stewed plum, dried fig, chocolate, gentle spice and balsamic notes. Supple tannins, indulgent finish. Star of Puglia with Primitivo di Manduria DOC, Gioia del Colle DOC and Salice Salentino. Identical to American Zinfandel and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Primitivo Puglia from Winery Bonacchi are 2018, 2016, 2015, 2012 and 2008.
Informations about the Winery Bonacchi
The Winery Bonacchi is one of of the world's great estates. It offers 48 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
