The Winery Fiamme Nere is one of the best wineries to follow in Brindisi.. It offers 7 wines for sale in of Brindisi to come and discover on site or to buy online.
Looking for the best Winery Fiamme Nere wines in Brindisi among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Fiamme Nere wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Fiamme Nere wines with technical and enological descriptions.
How Winery Fiamme Nere wines pair with each other generally quite well with dishes of beef, pasta or lamb such as recipes of harira de mamie (moroccan soup), leek and salmon lasagna or lamb tagine with preserved lemons and onion compote with....
On the nose the red wine of Winery Fiamme Nere. often reveals types of flavors of red fruit, earth or oak and sometimes also flavors of non oak, microbio or spices. In the mouth the red wine of Winery Fiamme Nere. is a powerful with a lot of tannins present in the mouth.
The wine region of Brindisi is located in the region of Pouilles of Italy. Wineries and vineyards like the Domaine Risveglio or the Domaine Doppio Passo produce mainly wines red, pink and white. The most planted grape varieties in the region of Brindisi are Sangiovese, Primitivo and Verdeca, they are then used in wines in blends or as a single variety. On the nose of Brindisi often reveals types of flavors of cherry, black fruits or jam and sometimes also flavors of raspberry, black currant or cassis.
In the mouth of Brindisi is a powerful. We currently count 49 estates and châteaux in the of Brindisi, producing 64 different wines in conventional, organic and biodynamic agriculture. The wines of Brindisi go well with generally quite well with dishes of beef, pasta or lamb.
Planning a wine route in the of Brindisi? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Fiamme Nere.
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Verzé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines ...
We created this photomontage, to show you the landscapes and the different characteristics of the 27 geographical denominations of the Mâcon appellation: Wine colors, grape varieties, soil specificities, surface area and production. You’ll become an expert on Mâcon wines! Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find ...
The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Morey-Saint-Denis, typical of the côte de Nuits region. Situated at the center of this region, the vineyard neighbours the appellation Gevrey-Chambertin to the north and Chambolle-Musigny to the south. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb ...
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
