Winery RiservatoSalento Negroamaro Primitivo
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 Salento Negroamaro Primitivo from the Winery Riservato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Salento Negroamaro Primitivo of Winery Riservato in the region of Sicily is a powerful.
Food and wine pairings with Salento Negroamaro Primitivo
Pairings that work perfectly with Salento Negroamaro Primitivo
Original food and wine pairings with Salento Negroamaro Primitivo
The Salento Negroamaro Primitivo of Winery Riservato matches generally quite well with dishes of beef, pasta or lamb such as recipes of kafta bil saniyeh (lebanese dish), tagliatelle with foie gras or lamb epigram in spicy sauce.
Details and technical informations about Winery Riservato's Salento Negroamaro Primitivo.
Discover the grape variety: Primitivo
Powerful, sun-drenched reds with a dark robe and generous alcohol, showing aromas of stewed blackberry, stewed plum, dried fig, chocolate, gentle spice and balsamic notes. Supple tannins, indulgent finish. Star of Puglia with Primitivo di Manduria DOC, Gioia del Colle DOC and Salice Salentino. Identical to American Zinfandel and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Salento Negroamaro Primitivo from Winery Riservato are 2013, 0
Informations about the Winery Riservato
The Winery Riservato is one of of the world's greatest estates. It offers 2 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
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.
