Winery I BaroniNegroamaro
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 Negroamaro from the Winery I Baroni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery I Baroni in the region of Puglia is a powerful.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery I Baroni matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini with port sauce, fettuccine with cream and cheese or lamb delight with tomato and cinnamon.
Details and technical informations about Winery I Baroni's Negroamaro.
Discover the grape variety: Bicane
We do not know exactly its origin. It has been used as a genitor to obtain new varieties, Pirovano's Italia in 1911 is a proud example. Today, it is no longer multiplied in nurseries and is therefore in danger of extinction.
Last vintages of this wine
The best vintages of Negroamaro from Winery I Baroni are 0, 2008
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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
