Latentia WineryNegroamaro Trocken
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 Trocken from the Latentia Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro Trocken of Latentia Winery in the region of Puglia is a powerful.
Food and wine pairings with Negroamaro Trocken
Pairings that work perfectly with Negroamaro Trocken
Original food and wine pairings with Negroamaro Trocken
The Negroamaro Trocken of Latentia Winery matches generally quite well with dishes of beef, pasta or lamb such as recipes of pasticcio (greece), my grandmother's macaroni gratin with gruyere cheese and smoked ham or pastillas with lamb and apricots.
Details and technical informations about Latentia Winery's Negroamaro Trocken.
Discover the grape variety: Cabernet-Cubin
An intraspecific cross between Limberger and Cabernet Sauvignon obtained in 1970 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in Germany, Italy and the United Kingdom, but is virtually unknown in France.
Last vintages of this wine
The best vintages of Negroamaro Trocken from Latentia Winery are 2016, 0
Informations about the Latentia Winery
The Latentia Winery is one of of the world's great estates. It offers 21 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
