Winery Padre PioSub Flore Nero di Troia
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Sub Flore Nero di Troia from the Winery Padre Pio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sub Flore Nero di Troia of Winery Padre Pio in the region of Puglia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Sub Flore Nero di Troia
Pairings that work perfectly with Sub Flore Nero di Troia
Original food and wine pairings with Sub Flore Nero di Troia
The Sub Flore Nero di Troia of Winery Padre Pio matches generally quite well with dishes of beef, pasta or lamb such as recipes of tata simone's dumplings, spaghetti with knackis or uzbek pilaf.
Details and technical informations about Winery Padre Pio's Sub Flore Nero di Troia.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Sub Flore Nero di Troia from Winery Padre Pio are 2018, 0
Informations about the Winery Padre Pio
The Winery Padre Pio is one of of the world's greatest estates. It offers 16 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
