Winery CastelrossoPrimitivo - Nero di Troia
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 Primitivo - Nero di Troia from the Winery Castelrosso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primitivo - Nero di Troia of Winery Castelrosso in the region of Puglia is a powerful.
Food and wine pairings with Primitivo - Nero di Troia
Pairings that work perfectly with Primitivo - Nero di Troia
Original food and wine pairings with Primitivo - Nero di Troia
The Primitivo - Nero di Troia of Winery Castelrosso matches generally quite well with dishes of beef, pasta or lamb such as recipes of american fillet (belgian-style beef tartar), tuscan linguine or lamb mouse with onions and red wine.
Details and technical informations about Winery Castelrosso's Primitivo - Nero di Troia.
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 - Nero di Troia from Winery Castelrosso are 2017, 0
Informations about the Winery Castelrosso
The Winery Castelrosso is one of of the world's greatest estates. It offers 2 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
