Domaine NeferisTerrale Rouge
Red wine
This wine generally goes well with beef and spicy food.
The Terrale Rouge of the Domaine Neferis is in the top 70 of wines of Tunisia and in the top 30 of wines of Sidi Salem.
Food and wine pairings with Terrale Rouge
Pairings that work perfectly with Terrale Rouge
Original food and wine pairings with Terrale Rouge
The Terrale Rouge of Domaine Neferis matches generally quite well with dishes of beef or spicy food such as recipes of beef and spice stuffed peppers or sheep's feet with mountain honey.
Details and technical informations about Domaine Neferis's Terrale Rouge.
Discover the grape variety: Sweet Sapphire
Seedless (pip-free) table grape with long clusters and very elongated cylindrical blue-black berries with thin skin and crunchy flesh, sweet and fresh on the palate. Grown in California, China and Spain for export markets, prized for its striking elongated shape that catches the eye at premium counters. American black seedless table grape variety bred for fresh consumption.
Last vintages of this wine
The best vintages of Terrale Rouge from Domaine Neferis are 0
Informations about the Domaine Neferis
The Domaine Neferis is one of of the world's great estates. It offers 21 wines for sale in the of Sidi Salem to come and discover on site or to buy online.
The wine region of Sidi Salem
Tunisian AOC 30 km south of Tunis, alluvial and gravelly soils. Carignan as the flagship red: full-bodied and sun-drenched, intense ripe cherry, plum, garrigue, spice and balsamic-Mediterranean notes, round tannins. Syrah and Cabernet Sauvignon as structured improver varieties. Cinsault and Grenache for fresh, expressive rosés with red fruits.
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.
