Winery Ioniς (Ionis)Quaranta Primitivo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Quaranta Primitivo from the Winery Ioniς (Ionis)
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quaranta Primitivo of Winery Ioniς (Ionis) in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Quaranta Primitivo of Winery Ioniς (Ionis) in the region of Puglia often reveals types of flavors of oak, red fruit.
Food and wine pairings with Quaranta Primitivo
Pairings that work perfectly with Quaranta Primitivo
Original food and wine pairings with Quaranta Primitivo
The Quaranta Primitivo of Winery Ioniς (Ionis) matches generally quite well with dishes of beef, pasta or lamb such as recipes of barbecue burger, pasta with auvergne blue cheese or eggplant moussaka with lamb.
Details and technical informations about Winery Ioniς (Ionis)'s Quaranta Primitivo.
Discover the grape variety: Primitivo
Powerful, sun-drenched reds with a dark robe and generous alcohol, showing aromas of stewed blackberry, stewed plum, dried fig, chocolate, gentle spice and balsamic notes. Supple tannins, indulgent finish. Star of Puglia with Primitivo di Manduria DOC, Gioia del Colle DOC and Salice Salentino. Identical to American Zinfandel and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Quaranta Primitivo from Winery Ioniς (Ionis) are 2016, 2015, 0
Informations about the Winery Ioniς (Ionis)
The Winery Ioniς (Ionis) is one of of the world's great estates. It offers 45 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
