Winery Gran DucaLimited Edition Primitivo
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Limited Edition Primitivo from the Winery Gran Duca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Limited Edition Primitivo of Winery Gran Duca in the region of Unknow region is a powerful.
Food and wine pairings with Limited Edition Primitivo
Pairings that work perfectly with Limited Edition Primitivo
Original food and wine pairings with Limited Edition Primitivo
The Limited Edition Primitivo of Winery Gran Duca matches generally quite well with dishes of beef, pasta or lamb such as recipes of boeuf lôc lac (cambodia), one pot pasta with creamy chicken farfalle or leg of lamb brissac (leftover leg of lamb).
Details and technical informations about Winery Gran Duca's Limited Edition Primitivo.
Discover the grape variety: Primitivo
From Croatia where it is called crljenak kastelanski or pribidrag. According to genetic analyses carried out by Professor Carole Meredith of California University in Davis (United States), it is related to the Croatian plavac mali and Zinfandel. It is also found in South Africa, New Zealand, Chile, Brazil, Germany, Bulgaria, Albania, Italy under the name of Primitivo, Malta, Greece, Portugal and to some extent in Croatia. In the United States (California), it is one of the most widely planted grape varieties, having been introduced in the 1830s well before Primitivo. In France, it is registered in the official catalogue of vine varieties on the A1 list under the name Primitivo.
Informations about the Winery Gran Duca
The Winery Gran Duca is one of of the world's greatest estates. It offers 20 wines for sale in the of Unknow region to come and discover on site or to buy online.
The wine region of Unknow region
This is not a known wine region.
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The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).