Winery MandorlaNegroamaro
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 from the Winery Mandorla
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Mandorla in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Negroamaro of Winery Mandorla in the region of Puglia often reveals types of flavors of oak, spices or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery Mandorla matches generally quite well with dishes of beef, pasta or lamb such as recipes of oxtail with seed sauce, seafood lasagna or lamb kleftiko (greek).
Details and technical informations about Winery Mandorla's Negroamaro.
Discover the grape variety: Orbois
Supple, fresh dry whites with a pale golden colour, ample palate with moderate acidity, aromas of apple, pear, white flowers and brioche notes. Also as sparkling (Crémant de Loire). Featured in the AOC Touraine, Cheverny, Valençay and Crémant de Loire blends, it defines authentic Loire whites. Synonym of Arbois, indigenous French white variety from Touraine, mainly grown in Loir-et-Cher (not to be confused with the Jura wine region of Arbois).
Last vintages of this wine
The best vintages of Negroamaro from Winery Mandorla are 2018, 2017, 0
Informations about the Winery Mandorla
The Winery Mandorla is one of of the world's greatest estates. It offers 25 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: Fermentation
The process by which grape juice becomes wine, thanks to the action of yeasts that transform sugar into alcohol.
