Winery PorsiaOla
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 Ola from the Winery Porsia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ola of Winery Porsia in the region of Basilicata is a powerful.
Food and wine pairings with Ola
Pairings that work perfectly with Ola
Original food and wine pairings with Ola
The Ola of Winery Porsia matches generally quite well with dishes of beef, pasta or lamb such as recipes of pasta al forno (baked pasta), tagliatelle with carbonara or lamb breast with onions and tomato sauce.
Details and technical informations about Winery Porsia's Ola.
Discover the grape variety: Primitivo
From Croatia where it is called crljenak kastelanski or pribidrag. According to genetic analyses carried out by Professor Carole Meredith of California University in Davis (United States), it is related to the Croatian plavac mali and Zinfandel. It is also found in South Africa, New Zealand, Chile, Brazil, Germany, Bulgaria, Albania, Italy under the name of Primitivo, Malta, Greece, Portugal and to some extent in Croatia. In the United States (California), it is one of the most widely planted grape varieties, having been introduced in the 1830s well before Primitivo. In France, it is registered in the official catalogue of vine varieties on the A1 list under the name Primitivo.
Last vintages of this wine
The best vintages of Ola from Winery Porsia are 0, 2019
Informations about the Winery Porsia
The Winery Porsia is one of of the world's greatest estates. It offers 1 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
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.
