Winery Pietra PuraNegroamaro Puglia
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Negroamaro Puglia from the Winery Pietra Pura
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro Puglia of Winery Pietra Pura in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Negroamaro Puglia of Winery Pietra Pura in the region of Puglia often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of blackberry, vanilla or plum.
Food and wine pairings with Negroamaro Puglia
Pairings that work perfectly with Negroamaro Puglia
Original food and wine pairings with Negroamaro Puglia
The Negroamaro Puglia of Winery Pietra Pura matches generally quite well with dishes of beef, pasta or lamb such as recipes of fricandeaux german style, pesto pasta salad or traditional tagine (morocco).
Details and technical informations about Winery Pietra Pura's Negroamaro Puglia.
Discover the grape variety: Folignan
Simple, lively dry whites with a pale golden robe and a lean, sharp palate, with understated aromas of citrus (lemon), white flowers and herbal notes. Neutral, acidic profile primarily intended for distillation into Cognac and Armagnac. Grown in the Charentes and the Landes; contributes to French eaux-de-vie. French white variety created in 1965 in Montpellier by Paul Truel, crossing of folle blanche and ugni blanc.
Last vintages of this wine
The best vintages of Negroamaro Puglia from Winery Pietra Pura are 2014, 2017, 2016, 2018 and 2015.
Informations about the Winery Pietra Pura
The Winery Pietra Pura is one of of the world's greatest estates. It offers 6 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
