Winery Tenute ChiaromonteMuro Sant’Angelo Barbatto Primitivo Gioia del Colle
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Muro Sant’Angelo Barbatto Primitivo Gioia del Colle of Winery Tenute Chiaromonte in the region of Puglia often reveals types of flavors of earth, oak.
Details and technical informations about Winery Tenute Chiaromonte's Muro Sant’Angelo Barbatto Primitivo Gioia del Colle.
Discover the grape variety: Bicane
We do not know exactly its origin. It has been used as a genitor to obtain new varieties, Pirovano's Italia in 1911 is a proud example. Today, it is no longer multiplied in nurseries and is therefore in danger of extinction.
Last vintages of this wine
The best vintages of Muro Sant’Angelo Barbatto Primitivo Gioia del Colle from Winery Tenute Chiaromonte are 2013, 2010, 2012, 2011 and 0.
Informations about the Winery Tenute Chiaromonte
The Winery Tenute Chiaromonte is one of of the world's greatest estates. It offers 17 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
