Winery DomodoNegroamaro
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 Negroamaro from the Winery Domodo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Domodo in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Negroamaro of Winery Domodo in the region of Puglia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery Domodo matches generally quite well with dishes of beef, pasta or lamb such as recipes of cornish pasties, pasta bolognese or lamb shoulder confit with harissa.
Details and technical informations about Winery Domodo's Negroamaro.
Discover the grape variety: Arinarnoa
Colourful, structured reds with a dark ruby hue, firm tannins and a dense palate, with aromas of black fruits (blackcurrant, blackberry), cherry, plum, spices, black pepper and balsamic notes reminiscent of cabernet sauvignon. Fine ageing potential. Grown in Languedoc-Roussillon and the South-West for IGP wines, also adopted in Argentina and Uruguay for modern reds. French hybrid created in 1956 in Bordeaux by INRA (tannat × cabernet sauvignon).
Last vintages of this wine
The best vintages of Negroamaro from Winery Domodo are 2015, 2019, 2018, 2017 and 2016.
Informations about the Winery Domodo
The Winery Domodo is one of of the world's greatest estates. It offers 15 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
