Winery GiordanoApuliae Pinot Nero Puglia
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Apuliae Pinot Nero Puglia from the Winery Giordano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Apuliae Pinot Nero Puglia of Winery Giordano in the region of Puglia is a with a nice freshness.
Food and wine pairings with Apuliae Pinot Nero Puglia
Pairings that work perfectly with Apuliae Pinot Nero Puglia
Original food and wine pairings with Apuliae Pinot Nero Puglia
The Apuliae Pinot Nero Puglia of Winery Giordano matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of shoulder of suckling lamb confit with herbs, potjevleesch (meat in a pot) or wild boar stew (without marinade or wine).
Details and technical informations about Winery Giordano's Apuliae Pinot Nero Puglia.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Informations about the Winery Giordano
The Winery Giordano is one of wineries to follow in Pouilles.. It offers 357 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
