Winery Ramot NaftalyPrimo
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Primo of Winery Ramot Naftaly in the region of Galilee often reveals types of flavors of black fruit.
Food and wine pairings with Primo
Pairings that work perfectly with Primo
Original food and wine pairings with Primo
The Primo of Winery Ramot Naftaly matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of simple baked roast beef, ideas for savoury pancake toppings or vermicelli sautéed with peking duck.
Details and technical informations about Winery Ramot Naftaly's Primo.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Primo from Winery Ramot Naftaly are 2014, 0, 2017
Informations about the Winery Ramot Naftaly
The Winery Ramot Naftaly is one of of the world's greatest estates. It offers 18 wines for sale in the of Upper Galilee to come and discover on site or to buy online.
The wine region of Upper Galilee
Flagship sub-region of Galilee in Israel's far north, high-altitude vineyards (up to 1,000 m) on volcanic basalt and terra rossa, cool climate. Cabernet Sauvignon as a benchmark: dense and structured with signature notes of blackcurrant, blackberry, cedar, eucalyptus, spices and a mineral touch, firm tannins and long ageing — the country's most renowned reds. Round Merlot, peppery Cabernet Franc, deep Petit Verdot. Ample Chardonnay (the country's white star), lively reviving Sauvignon.
The wine region of Galilee
Israel's wine heartland in the north, a benchmark quality zone. Powerful, structured reds with signature notes of ripe blackcurrant, blackberry, dark chocolate, herbes de Provence and spices, firm tannins and a sun-soaked palate. Dominant international grapes: dense Cabernet Sauvignon, round Merlot, peppery Syrah and colourful Petit Verdot. Round Chardonnay and lively Sauvignon Blanc whites.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
