Winery Cantine due PalmeCantorum Negroamaro
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 Cantorum Negroamaro from the Winery Cantine due Palme
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cantorum Negroamaro of Winery Cantine due Palme in the region of Puglia is a powerful.
Food and wine pairings with Cantorum Negroamaro
Pairings that work perfectly with Cantorum Negroamaro
Original food and wine pairings with Cantorum Negroamaro
The Cantorum Negroamaro of Winery Cantine due Palme matches generally quite well with dishes of beef, pasta or lamb such as recipes of scottish haggis, pasta with peas and bacon or lamb mouse confit in wine.
Details and technical informations about Winery Cantine due Palme's Cantorum Negroamaro.
Discover the grape variety: Grenache Blanc
Rich, structured whites with a golden robe, an ample palate and moderate acidity, with aromas of ripe pear, white peach, white flowers, fennel, anise notes and fresh almond. Fine length. Cornerstone of the great whites of Châteauneuf-du-Pape AOC, Côtes-du-Rhône whites, Languedoc, Roussillon (Côtes du Roussillon AOC) and Catalonia (Terra Alta DO, Priorat DOQ). White-skinned mutation of Grenache Noir, autochthonous Mediterranean variety from Aragon.
Last vintages of this wine
The best vintages of Cantorum Negroamaro from Winery Cantine due Palme are 2014, 2015, 0
Informations about the Winery Cantine due Palme
The Winery Cantine due Palme is one of of the world's great estates. It offers 228 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
