Winery El PujioPrimogenito Tinto
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
The Primogenito Tinto of the Winery El Pujio is in the top 10 of wines of Montilla-Moriles.
Taste structure of the Primogenito Tinto from the Winery El Pujio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primogenito Tinto of Winery El Pujio in the region of Andalousie is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Primogenito Tinto
Pairings that work perfectly with Primogenito Tinto
Original food and wine pairings with Primogenito Tinto
The Primogenito Tinto of Winery El Pujio matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of oxtail and carrot stew, fried vegetables with merguez and chipo or paella valenciana (without seafood).
Details and technical informations about Winery El Pujio's Primogenito Tinto.
Discover the grape variety: Nuragus
Dry, vivid and light whites with a pale golden robe, slender mouthfeel and fresh acidity, with delicate aromas of citrus (lemon, grapefruit), green apple, white flowers, fennel and characteristic saline marine notes. Thirst-quenching profile, ideal with seafood and bottarga. Star of Nuragus di Cagliari DOC in southern Sardinia (Campidano plain). One of the most ancient autochthonous Sardinian varieties on the island.
Last vintages of this wine
The best vintages of Primogenito Tinto from Winery El Pujio are 2018, 2014, 2016, 0 and 2015.
Informations about the Winery El Pujio
The Winery El Pujio is one of of the world's greatest estates. It offers 3 wines for sale in the of Montilla-Moriles to come and discover on site or to buy online.
The wine region of Montilla-Moriles
Andalusian DO south of Córdoba, long confused with neighboring Jerez. Pedro Ximénez signature king grape: harvested fully ripe then sun-dried (soleo). Sweet liquoroso signature wines with signature notes of raisin, dried fig, date, caramel, coffee, licorice, dark chocolate and balsamic hint, unctuous long palate — the densest PX dessert wine in the world. Also dry solera versions (Fino, Amontillado, Oloroso).
The wine region of Andalousie
Dry, sun-baked southern Spain, world cradle of fortified and oxidative wines. Sherry from Jerez is the signature: Palomino Fino under a veil of flor yields lively, saline Fino with signature notes of almond, yeast, green apple and a sharp iodine edge; more maritime Manzanilla (Sanlúcar); unveiled Oloroso in grand oxidation (walnut, caramel, tobacco). Pedro Ximénez from Montilla-Moriles: intense dark sweet (fig, raisin, coffee, molasses). Also muscat Málaga.
The word of the wine: Cornalin
Black grape variety native to the Valais (Switzerland). It produces renowned wines of a dark purple colour with violet hues, an elegant bouquet and a powerful, fresh, fruity (cherry) and spicy palate. Cornalin wines can be drunk young or after several years of ageing, with game.
