Winery I BaroniDon Martino Rosso
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 Don Martino Rosso from the Winery I Baroni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Don Martino Rosso of Winery I Baroni in the region of Puglia is a powerful.
Food and wine pairings with Don Martino Rosso
Pairings that work perfectly with Don Martino Rosso
Original food and wine pairings with Don Martino Rosso
The Don Martino Rosso of Winery I Baroni matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish tail with white butter, spaghetti with garlic or eggplant, lamb and goat lasagna.
Details and technical informations about Winery I Baroni's Don Martino Rosso.
Discover the grape variety: Florental
Florental noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape for eating on our tables. The Florental noir is found in the vineyards of the Rhône Valley.
Last vintages of this wine
The best vintages of Don Martino Rosso from Winery I Baroni are 2008, 0
Informations about the Winery I Baroni
The Winery I Baroni is one of of the world's great estates. It offers 13 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
