Winery Rocca delle BaronieNegroamaro
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Negroamaro from the Winery Rocca delle Baronie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Rocca delle Baronie in the region of Puglia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery Rocca delle Baronie matches generally quite well with dishes of beef, pasta or lamb such as recipes of fillet of beef in a foie gras and truffle crust, generous flaky quiche or traditional tunisian couscous.
Details and technical informations about Winery Rocca delle Baronie's Negroamaro.
Discover the grape variety: Fel
Most likely from southwest France, found in Aveyron at Estaing and around Marcillac.
Last vintages of this wine
The best vintages of Negroamaro from Winery Rocca delle Baronie are 0
Informations about the Winery Rocca delle Baronie
The Winery Rocca delle Baronie is one of of the world's greatest estates. It offers 4 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
