Winery Primodì80 Anni Fiano
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the 80 Anni Fiano from the Winery Primodì
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 80 Anni Fiano of Winery Primodì in the region of Puglia is a .
Food and wine pairings with 80 Anni Fiano
Pairings that work perfectly with 80 Anni Fiano
Original food and wine pairings with 80 Anni Fiano
The 80 Anni Fiano of Winery Primodì matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of fried squid, quiche with bacon and gruyère cheese or beet and goat aperitif verrines.
Details and technical informations about Winery Primodì's 80 Anni Fiano.
Discover the grape variety: Brachet
Brachet noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Brachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
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 Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
