Winery Lomazzi & SarliGiràle Negroamaro
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 Giràle Negroamaro from the Winery Lomazzi & Sarli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Giràle Negroamaro of Winery Lomazzi & Sarli in the region of Puglia is a powerful.
Food and wine pairings with Giràle Negroamaro
Pairings that work perfectly with Giràle Negroamaro
Original food and wine pairings with Giràle Negroamaro
The Giràle Negroamaro of Winery Lomazzi & Sarli matches generally quite well with dishes of beef, pasta or lamb such as recipes of boeuf en daube, pasta with vegetables or lamb mouse confit in wine.
Details and technical informations about Winery Lomazzi & Sarli's Giràle Negroamaro.
Discover the grape variety: Gaillard 2
Interspecific cross between an othello-rupestris and the noah obtained in 1885 by Fernand Gaillard. In the 1960s, Gaillard 2 still represented nearly 4,000 hectares, particularly in the Centre-West and Burgundy regions. Today, it has practically disappeared.
Informations about the Winery Lomazzi & Sarli
The Winery Lomazzi & Sarli is one of of the world's great estates. It offers 15 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
