Winery Gioia Al NegroNerulum Rosso
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Nerulum Rosso from the Winery Gioia Al Negro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nerulum Rosso of Winery Gioia Al Negro in the region of Basilicata is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Nerulum Rosso
Pairings that work perfectly with Nerulum Rosso
Original food and wine pairings with Nerulum Rosso
The Nerulum Rosso of Winery Gioia Al Negro matches generally quite well with dishes of beef, pasta or lamb such as recipes of pot roast, capellini with prosciutto or lamb tagine with apricots.
Details and technical informations about Winery Gioia Al Negro's Nerulum Rosso.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Nerulum Rosso from Winery Gioia Al Negro are 2014, 2008, 2013, 2012 and 0.
Informations about the Winery Gioia Al Negro
The Winery Gioia Al Negro is one of of the world's greatest estates. It offers 9 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
