Winery Santa LuciaGazza Nera Negroamaro
Red wine
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Gazza Nera Negroamaro from the Winery Santa Lucia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gazza Nera Negroamaro of Winery Santa Lucia in the region of Puglia is a powerful mainly marked by the residual sugar.
Food and wine pairings with Gazza Nera Negroamaro
Pairings that work perfectly with Gazza Nera Negroamaro
Original food and wine pairings with Gazza Nera Negroamaro
The Gazza Nera Negroamaro of Winery Santa Lucia matches generally quite well with dishes of beef, pasta or lamb such as recipes of picadillo, pasta with cherry tomatoes or lamb chops with honey and spices.
Details and technical informations about Winery Santa Lucia's Gazza Nera Negroamaro.
Discover the grape variety: Taraboussié
An ancient grape variety most likely originating from the Aveyron region, now in danger of extinction. Published genetic analyses have revealed that it is related to one or more grape varieties, including Mouyssaguès. For more details, click here! - Synonymy: tarabassié (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Gazza Nera Negroamaro from Winery Santa Lucia are 0
Informations about the Winery Santa Lucia
The Winery Santa Lucia is one of of the world's greatest estates. It offers 10 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
