Winery EmeraAnima di Negroamaro
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 Anima di Negroamaro from the Winery Emera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Anima di Negroamaro of Winery Emera in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Anima di Negroamaro of Winery Emera in the region of Puglia often reveals types of flavors of cherry, oaky or blackberry and sometimes also flavors of vanilla, black cherries or plum.
Food and wine pairings with Anima di Negroamaro
Pairings that work perfectly with Anima di Negroamaro
Original food and wine pairings with Anima di Negroamaro
The Anima di Negroamaro of Winery Emera matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef fillet in a crust, lasagna with pointed cabbage or quick couscous.
Details and technical informations about Winery Emera's Anima di Negroamaro.
Discover the grape variety: Pardotte
An old Bordeaux grape variety, now in danger of extinction, once cultivated in the Gironde marshes, but registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Anima di Negroamaro from Winery Emera are 2016, 2015, 2014, 2017 and 2013.
Informations about the Winery Emera
The Winery Emera is one of of the world's greatest estates. It offers 27 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: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
