Winery Prima MateriaAglianico
Red wine
This wine generally goes well with pork, vegetarian or veal.
The Aglianico of the Winery Prima Materia is in the top 10 of wines of Lake County.
Wine flavors and olphactive analysis
On the nose the Aglianico of Winery Prima Materia in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
Food and wine pairings with Aglianico
Pairings that work perfectly with Aglianico
Original food and wine pairings with Aglianico
The Aglianico of Winery Prima Materia matches generally quite well with dishes of lamb, veal or pork such as recipes of lamb chops with lemon and herbs, roast pork with prunes or rougail sausage.
Details and technical informations about Winery Prima Materia's Aglianico.
Discover the grape variety: Aglianico
Powerful, tannic reds with deep colour and tight structure, with aromas of black cherry, blackberry, leather, tobacco, coffee and balsamic-volcanic mineral notes. High acidity and very fine ageing potential, often compared to nebbiolo. Star of Taurasi DOCG in Campania and Aglianico del Vulture DOCG in Basilicata (vines planted on volcanic soils). Late-ripening southern Italian variety of probable ancient Greek origin.
Last vintages of this wine
The best vintages of Aglianico from Winery Prima Materia are 0, 2014
Informations about the Winery Prima Materia
The Winery Prima Materia is one of of the world's greatest estates. It offers 22 wines for sale in the of Lake County to come and discover on site or to buy online.
The wine region of Lake County
Northern California county (North Coast) at altitude around Clear Lake: signature Cabernet Sauvignon as the royal red — concentrated with notes of black cherry, plum, blackcurrant and a spicy herbal touch, firm tannins (flagship Red Hills). Signature Sauvignon Blanc as the royal white (Big Valley) — fresh and tropical with notes of citrus, yellow fruit, flint and flowers. Sun-loving Zinfandel and Syrah in support. AVA, red volcanic soils, altitude 400-800 m.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
