Winery DanzantePrimitivo della Puglia
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Primitivo della Puglia from the Winery Danzante
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primitivo della Puglia of Winery Danzante in the region of Puglia is a powerful.
Food and wine pairings with Primitivo della Puglia
Pairings that work perfectly with Primitivo della Puglia
Original food and wine pairings with Primitivo della Puglia
The Primitivo della Puglia of Winery Danzante matches generally quite well with dishes of beef, pasta or lamb such as recipes of vegetable noddles, lasagna calabrese or blanquette of lamb.
Details and technical informations about Winery Danzante's Primitivo della Puglia.
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 della Puglia from Winery Danzante are 2006, 0
Informations about the Winery Danzante
The Winery Danzante is one of of the world's greatest estates. It offers 12 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
