Winery CentocampiMalvasia Nera
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 Malvasia Nera from the Winery Centocampi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malvasia Nera of Winery Centocampi in the region of Puglia is a powerful.
Food and wine pairings with Malvasia Nera
Pairings that work perfectly with Malvasia Nera
Original food and wine pairings with Malvasia Nera
The Malvasia Nera of Winery Centocampi matches generally quite well with dishes of beef, pasta or lamb such as recipes of navarin of the sea da gigi, pasta salmon - fresh cream or lamb tagine with quince.
Details and technical informations about Winery Centocampi's Malvasia Nera.
Discover the grape variety: Petit brun
Deeply coloured and structured reds with a dark ruby colour, firm tannins and a full palate with preserved acidity, featuring signature aromas of black fruits (blackberry, blackcurrant) and southern spices (garrigue, pepper). Distinctive Aveyron identity. Now rare, preserved for its heritage value; it survives in a few Aveyron plots and belongs to the ancient South-West varieties under study. Indigenous French black variety from the South-West, grown in Aveyron.
Last vintages of this wine
The best vintages of Malvasia Nera from Winery Centocampi are 2015, 0
Informations about the Winery Centocampi
The Winery Centocampi is one of of the world's greatest estates. It offers 7 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
