Winery Ioniς (Ionis)Quaranta Primitivo - Syrah
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 Quaranta Primitivo - Syrah from the Winery Ioniς (Ionis)
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quaranta Primitivo - Syrah of Winery Ioniς (Ionis) in the region of Puglia is a powerful.
Food and wine pairings with Quaranta Primitivo - Syrah
Pairings that work perfectly with Quaranta Primitivo - Syrah
Original food and wine pairings with Quaranta Primitivo - Syrah
The Quaranta Primitivo - Syrah of Winery Ioniς (Ionis) matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with dark beer, fish lasagne or mansaf, or jordanian lamb (jordan).
Details and technical informations about Winery Ioniς (Ionis)'s Quaranta Primitivo - Syrah.
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 - Syrah from Winery Ioniς (Ionis) are 2017, 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
