Winery NeroneNegroamaro - Primitivo
Red wine
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Negroamaro - Primitivo from the Winery Nerone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro - Primitivo of Winery Nerone in the region of Puglia is a powerful mainly marked by the residual sugar.
Wine flavors and olphactive analysis
On the nose the Negroamaro - Primitivo of Winery Nerone in the region of Puglia often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Negroamaro - Primitivo
Pairings that work perfectly with Negroamaro - Primitivo
Original food and wine pairings with Negroamaro - Primitivo
The Negroamaro - Primitivo of Winery Nerone matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef stew with white wine, pasta with mussels or canned cassoulet.
Details and technical informations about Winery Nerone's Negroamaro - Primitivo.
Discover the grape variety: Primitivo
Powerful, sun-drenched reds with a dark robe and generous alcohol, showing aromas of stewed blackberry, stewed plum, dried fig, chocolate, gentle spice and balsamic notes. Supple tannins, indulgent finish. Star of Puglia with Primitivo di Manduria DOC, Gioia del Colle DOC and Salice Salentino. Identical to American Zinfandel and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Negroamaro - Primitivo from Winery Nerone are 2013, 2017, 0, 2019 and 2016.
Informations about the Winery Nerone
The Winery Nerone is one of of the world's greatest estates. It offers 1 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
