Winery Dieci TerreTacidem
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Tacidem from the Winery Dieci Terre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tacidem of Winery Dieci Terre in the region of Puglia is a powerful.
Food and wine pairings with Tacidem
Pairings that work perfectly with Tacidem
Original food and wine pairings with Tacidem
The Tacidem of Winery Dieci Terre matches generally quite well with dishes of beef, pasta or lamb such as recipes of stuffed beef rolls, italian pasta or ramadan berber soup (harira).
Details and technical informations about Winery Dieci Terre's Tacidem.
Discover the grape variety: Arinto du Dâo
A very old variety known in Portugal and northwestern Spain (Galicia), but practically unknown elsewhere. In Greece, a variety bears the same name, so it could be the same variety. In Spain, however, we must discard the loureiro, whose synonym is arinto.
Last vintages of this wine
The best vintages of Tacidem from Winery Dieci Terre are 2016, 0, 2013
Informations about the Winery Dieci Terre
The Winery Dieci Terre is one of of the world's great estates. It offers 34 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
