Winery MinafraTralcio Rosso
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 Tralcio Rosso from the Winery Minafra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tralcio Rosso of Winery Minafra in the region of Puglia is a powerful.
Food and wine pairings with Tralcio Rosso
Pairings that work perfectly with Tralcio Rosso
Original food and wine pairings with Tralcio Rosso
The Tralcio Rosso of Winery Minafra matches generally quite well with dishes of beef, pasta or lamb such as recipes of veal shank with mushrooms, italian pasta salad or mamyjaja lamb mouse tagine.
Details and technical informations about Winery Minafra's Tralcio Rosso.
Discover the grape variety: Camaraou
It has been cultivated for a long time in Bearn and in the Jurançonnais. Today, it is very little multiplied and therefore in danger of disappearing. Published genetic analyses have made it possible to discover that it is related to one or more grape varieties, including Savagnin. For more information, click here!
Last vintages of this wine
The best vintages of Tralcio Rosso from Winery Minafra are 0, 2017
Informations about the Winery Minafra
The Winery Minafra is one of of the world's greatest estates. It offers 11 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
