Winery Cantina DiomedeAnnibale 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 Annibale Nero di Troia from the Winery Cantina Diomede
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Annibale Nero di Troia of Winery Cantina Diomede in the region of Puglia is a powerful.
Food and wine pairings with Annibale Nero di Troia
Pairings that work perfectly with Annibale Nero di Troia
Original food and wine pairings with Annibale Nero di Troia
The Annibale Nero di Troia of Winery Cantina Diomede matches generally quite well with dishes of beef, pasta or lamb such as recipes of spit-turned boar leg (oven) with "automatic watering"., pasta with neapolitan sauce and mushrooms or lamb garam massala.
Details and technical informations about Winery Cantina Diomede's Annibale Nero di Troia.
Discover the grape variety: Sabalkanskoï
Simple, fresh dry whites with a pale golden robe, supple palate with moderate acidity, showing understated citrus and white flower aromas. Discreet rustic profile. Nearly extinct, preserved in a few ampelographic collections for its heritage value, it belongs to the ancient varieties of Eastern Europe whose commercial spread has nearly vanished, studied for their genetic interest. Rare white variety from Eastern Europe, little documented.
Informations about the Winery Cantina Diomede
The Winery Cantina Diomede is one of of the world's great estates. It offers 27 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
