Winery Cantine d'AlessandroArdente
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 Ardente from the Winery Cantine d'Alessandro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ardente of Winery Cantine d'Alessandro in the region of Puglia is a powerful.
Food and wine pairings with Ardente
Pairings that work perfectly with Ardente
Original food and wine pairings with Ardente
The Ardente of Winery Cantine d'Alessandro matches generally quite well with dishes of beef, pasta or lamb such as recipes of oxtail with seed sauce, pasta with parmesan cream and ham or lamb tagine with preserved lemons and onion compote with....
Details and technical informations about Winery Cantine d'Alessandro's Ardente.
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 Ardente from Winery Cantine d'Alessandro are 0, 2015
Informations about the Winery Cantine d'Alessandro
The Winery Cantine d'Alessandro is one of of the world's greatest estates. It offers 4 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: Muscat blanc à petits grains
A white grape variety cultivated since antiquity on the shores of the Mediterranean, it is considered the noblest of the muscats. It is mainly used to make sweet wines, often from mutage. In France, it is the sole variety used in many natural sweet wines: muscat-de-frontignan, muscat-de-mireval, muscat-de-lunel, muscat-de-saint-jean-de-minervois, muscat-de-beaumes-de-venise, muscat-du-cap-corse. Combined with Muscat d'Alexandrie, it gives Muscat-de-Rivesaltes. It is also used to make sparkling white wines (clairette-de-die; moscato d'asti and asti spumante in Italy) and dry wines (alsace-muscat). Powerfully aromatic and complex, its wines evoke fresh grapes, roses, exotic fruits, citrus fruits and spices.
