Winery Notte RossaPrimitivo Rosado
Pink wine
This wine generally goes well with vegetarian, beef or rich fish (salmon, tuna etc).
Food and wine pairings with Primitivo Rosado
Pairings that work perfectly with Primitivo Rosado
Original food and wine pairings with Primitivo Rosado
The Primitivo Rosado of Winery Notte Rossa matches generally quite well with dishes of beef, lamb or rich fish (salmon, tuna etc) such as recipes of authentic bolognese sauce (ragù di carne), traditional tagine (morocco) or papillotes of mackerel.
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 Primitivo Rosado from Winery Notte Rossa are 2018, 0, 2019
Informations about the Winery Notte Rossa
The Winery Notte Rossa is one of of the world's great estates. It offers 26 wines for sale in the of Salento to come and discover on site or to buy online.
The wine region of Salento
Heel of the Italian boot, sunny and generous vineyard. Fleshy reds: signature Negroamaro ("black-bitter") deep and sturdy, notes of black cherry, plum, spices and a characteristic bitter finish, star in Salice Salentino DOC. Opulent jammy Primitivo di Manduria (= Zinfandel) with notes of black fruits, chocolate and raisin. Supple Malvasia Nera.
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
