Winery Giordano Apuliae 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
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Light
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Bold
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Smooth
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Tannic
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Dry
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Sweet
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Soft
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Acidic
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In the mouth the Apuliae Pinot Nero Puglia of Winery Giordano in the region of Pouilles 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 caramelized beef with onions, veal tagine with preserved lemons and saffron or rabbit on the barbecue.
Details and technical informations about Winery Giordano's Apuliae Pinot Nero Puglia.
Discover the grape variety: Gaglioppo
A very old grape variety cultivated in southern Italy (Sicily, Calabria, etc.), the Greeks and Romans already knew it. It is related to sangiovese and mantonico bianco. According to Pierre Galet, Magliocco is identical to Galioppo.
Informations about the Winery Giordano
The Winery Giordano is one of wineries to follow in Pouilles.. It offers 285 wines for sale in the of Pouilles to come and discover on site or to buy online.
The wine region of Pouilles
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.
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The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
