Winery Le Vigne di SammarcoUve di Troia
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 Uve di Troia from the Winery Le Vigne di Sammarco
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Uve di Troia of Winery Le Vigne di Sammarco in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Uve di Troia
Pairings that work perfectly with Uve di Troia
Original food and wine pairings with Uve di Troia
The Uve di Troia of Winery Le Vigne di Sammarco matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef luc lake, multicoloured butterfly pasta or lamb with coconut milk.
Details and technical informations about Winery Le Vigne di Sammarco's Uve di Troia.
Discover the grape variety: Raffiat de Moncade
Lively, aromatic dry whites with a pale golden robe and a lean, fresh palate, with signature aromas of citrus (lemon, grapefruit), white flowers, white-fleshed fruits (pear) and Pyrenean herbal notes. Airy Béarnais profile to drink young. Preserved in the Béarn for its heritage value, surviving around Salies-de-Béarn. Very rare native French white grape from Pyrénées-Atlantiques.
Last vintages of this wine
The best vintages of Uve di Troia from Winery Le Vigne di Sammarco are 2014, 2015, 0, 2012
Informations about the Winery Le Vigne di Sammarco
The Winery Le Vigne di Sammarco is one of of the world's great estates. It offers 41 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: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
