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 fricandeaux german style, lamb tagine with preserved lemons and onion compote with... or rabbit, cabbage, bacon.
Details and technical informations about Winery El Pujio's Primogenito Tinto.
Discover the grape variety: Nerello Cappuccio
Supple, fruity reds with a light ruby color, smooth tannins and a round palate, offering signature aromas of red fruits (cherry, raspberry), plum, soft spices and volcanic notes. A charming profile adding roundness and fruit to blends. Essential component of Etna Rosso DOC blended with nerello mascalese, the signature of great volcanic Sicilian reds on Etna's slopes. Italian indigenous variety from Sicily.
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: Bordeaux futures
Bordeaux wines are expected 2 to 3 years before bottling. In the spring following the harvest, the wines are offered by the châteaux to the Bordeaux wine merchants via the brokers.
