Winery PassiamoAppassimento Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
The Appassimento Rosso of the Winery Passiamo is in the top 40 of wines of Puglia.
Taste structure of the Appassimento Rosso from the Winery Passiamo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Appassimento Rosso of Winery Passiamo in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Appassimento Rosso of Winery Passiamo in the region of Puglia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Appassimento Rosso
Pairings that work perfectly with Appassimento Rosso
Original food and wine pairings with Appassimento Rosso
The Appassimento Rosso of Winery Passiamo matches generally quite well with dishes of beef, pasta or lamb such as recipes of puchero, my grandmother's macaroni gratin with gruyere cheese and smoked ham or lamb shoulder confit with harissa.
Details and technical informations about Winery Passiamo's Appassimento Rosso.
Discover the grape variety: Muscadoule
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet rustic profile. Nearly extinct, preserved in INRAE varietal collections for its heritage value, it bears witness to the pre-phylloxera ampelographic diversity of the South-West. A rare French white grape variety once cultivated in the South-West.
Last vintages of this wine
The best vintages of Appassimento Rosso from Winery Passiamo are 2018, 0
Informations about the Winery Passiamo
The Winery Passiamo is one of of the world's greatest estates. It offers 8 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
