Winery Cantine della BarduliaDe Nittis Rosso Barletta
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 De Nittis Rosso Barletta from the Winery Cantine della Bardulia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the De Nittis Rosso Barletta of Winery Cantine della Bardulia in the region of Puglia is a powerful.
Food and wine pairings with De Nittis Rosso Barletta
Pairings that work perfectly with De Nittis Rosso Barletta
Original food and wine pairings with De Nittis Rosso Barletta
The De Nittis Rosso Barletta of Winery Cantine della Bardulia matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef in a crust (onions & mustard), pasta with artichoke hearts and bacon or rack of lamb with herbs.
Details and technical informations about Winery Cantine della Bardulia's De Nittis Rosso Barletta.
Discover the grape variety: Cabernet-Cubin
An intraspecific cross between Limberger and Cabernet Sauvignon obtained in 1970 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in Germany, Italy and the United Kingdom, but is virtually unknown in France.
Informations about the Winery Cantine della Bardulia
The Winery Cantine della Bardulia is one of of the world's greatest estates. It offers 14 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
