Winery CastelmarcoNegroamaro
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 Castelmarco
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Castelmarco 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 Castelmarco matches generally quite well with dishes of beef, pasta or lamb such as recipes of stuffed beef rolls, pasta with tuna, garlic and lemon cream or caramelized lamb mice.
Details and technical informations about Winery Castelmarco's Negroamaro.
Discover the grape variety: Grecanico
Lively, aromatic dry whites with a pale golden robe, an elegant palate and a sharp preserved acidity, with signature aromas of citrus (lemon, grapefruit), white flowers (acacia), almond and volcanic mineral notes. Appreciated for its freshness on warm terroirs. A component of Sicilian DOC whites (Alcamo, Etna Bianco) grown in the province of Trapani. Identical to the Garganega of the Veneto, an autochthonous Sicilian variety.
Last vintages of this wine
The best vintages of Negroamaro from Winery Castelmarco are 0
Informations about the Winery Castelmarco
The Winery Castelmarco is one of of the world's great estates. It offers 27 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: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
