Winery GrifoneBrindisi
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Brindisi from the Winery Grifone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brindisi of Winery Grifone in the region of Puglia is a powerful.
Food and wine pairings with Brindisi
Pairings that work perfectly with Brindisi
Original food and wine pairings with Brindisi
The Brindisi of Winery Grifone matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast pork with pineapple, pasta à la forestière (chanterelles) or lamb biryani.
Details and technical informations about Winery Grifone's Brindisi.
Discover the grape variety: Amandin
Simple, dry whites with a pale golden robe, a supple palate with moderate acidity, and undemonstrative aromas of citrus and white flowers. Rustic, productive profile. Now almost disappeared from commercial production, preserved in the Vassal (INRAE) collections, bearing witness to the pre-phylloxera ampelographic diversity of South-West France. Rare French white grape, formerly grown in the South-West.
Last vintages of this wine
The best vintages of Brindisi from Winery Grifone are 2015, 0, 2013
Informations about the Winery Grifone
The Winery Grifone is one of of the world's greatest estates. It offers 12 wines for sale in the of Brindisi to come and discover on site or to buy online.
The wine region of Brindisi
DOC of Puglia on the Adriatic coast of the Italian 'heel', red soils (terra rossa) on calcareous tufa. Negroamaro is the signature red king (≥70%): powerful and sun-drenched with blackberry, candied black cherry, plum, tobacco, spices and a bitter balsamic touch, firm tannins and vibrant fruit. Renowned Salentino rosato: salmon-pink, red fruits, herbs, saline finish. Native Malvasia Nera and Susumaniello as complements.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
