Winery Cantine ParadisoRosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Rosso from the Winery Cantine Paradiso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Cantine Paradiso in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Rosso of Winery Cantine Paradiso in the region of Puglia often reveals types of flavors of non oak, oak or spices and sometimes also flavors of black fruit.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Cantine Paradiso matches generally quite well with dishes of beef, pasta or lamb such as recipes of cabri en colombo with creole sauce, makroud or leg with a spoon or seven o'clock leg.
Details and technical informations about Winery Cantine Paradiso's Rosso.
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 Rosso from Winery Cantine Paradiso are 2015, 2016, 0
Informations about the Winery Cantine Paradiso
The Winery Cantine Paradiso is one of of the world's greatest estates. It offers 52 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
