Winery IntegroNegroamaro
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 Integro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Integro in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Negroamaro of Winery Integro in the region of Puglia often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery Integro matches generally quite well with dishes of beef, pasta or lamb such as recipes of navarin of lamb, tagliatelle with mushrooms or lamb tagine with peppers and artichoke bottoms.
Details and technical informations about Winery Integro's Negroamaro.
Discover the grape variety: Aromella
Very aromatic off-dry and sweet whites with a pale golden-grey colour, a fragrant, fresh palate with preserved acidity, and intense signature muscat aromas of fresh grapes, rose, lychee and exotic fruits. Seductive aromatic profile. Grown in the north-eastern United States for aromatic sweet and off-dry wines. An American hybrid bred in 2013 by Cornell University (Muscat × Traminer).
Last vintages of this wine
The best vintages of Negroamaro from Winery Integro are 2017, 2019, 2018, 2016 and 0.
Informations about the Winery Integro
The Winery Integro is one of of the world's greatest estates. It offers 2 wines for sale in the of Puglia to come and discover on site or to buy online.
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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
