Winery Primodì80 Anni Appassite
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the 80 Anni Appassite from the Winery Primodì
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 80 Anni Appassite of Winery Primodì in the region of Tuscany is a powerful.
Wine flavors and olphactive analysis
On the nose the 80 Anni Appassite of Winery Primodì in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with 80 Anni Appassite
Pairings that work perfectly with 80 Anni Appassite
Original food and wine pairings with 80 Anni Appassite
The 80 Anni Appassite of Winery Primodì matches generally quite well with dishes of beef, lamb or veal such as recipes of beef miroton, sweet and sour braised leg of lamb or blanquette of veal in pickle sauce.
Details and technical informations about Winery Primodì's 80 Anni Appassite.
Discover the grape variety: Pougnet
Most certainly from the Ardèche, today this variety has practically disappeared from the vineyard. It used to be widespread in the Vivarais region, in the Aubenas and Largentière areas.
Last vintages of this wine
The best vintages of 80 Anni Appassite from Winery Primodì are 2018, 2017, 0, 2019
Informations about the Winery Primodì
The Winery Primodì is one of of the world's greatest estates. It offers 7 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
