Winery Cantine d'AlessandroCantoria
Red wine
This wine is a blend of 2 varietals which are the Primitivo and the Sangiovese.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Cantoria from the Winery Cantine d'Alessandro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cantoria of Winery Cantine d'Alessandro in the region of Puglia is a powerful.
Food and wine pairings with Cantoria
Pairings that work perfectly with Cantoria
Original food and wine pairings with Cantoria
The Cantoria of Winery Cantine d'Alessandro matches generally quite well with dishes of beef, pasta or lamb such as recipes of boles de picolat (catalan meatballs), pasta with tuna and tomato sauce or leg of lamb with herb stuffing.
Details and technical informations about Winery Cantine d'Alessandro's Cantoria.
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.
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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
