Winery Rosse MasserieNegroamaro
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Negroamaro from the Winery Rosse Masserie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Rosse Masserie in the region of Puglia is a powerful.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery Rosse Masserie matches generally quite well with dishes of beef, pasta or lamb such as recipes of cataplana with seafood, pasta with veal stock sauce or fried vegetables with merguez and chipo.
Details and technical informations about Winery Rosse Masserie's Negroamaro.
Discover the grape variety: Piquepoul
Languedoc family with very high acidity, aromatic signature of southern France. Piquepoul Blanc gives lively, saline whites (Picpoul de Pinet AOC) with notes of citrus, white flowers and marine iodine, ideal with oysters. Piquepoul Noir gives fruity, fresh reds, one of the thirteen authorised varieties at Châteauneuf-du-Pape. French autochthonous variety from Languedoc, in white, black and grey versions.
Last vintages of this wine
The best vintages of Negroamaro from Winery Rosse Masserie are 2016, 2012, 2015, 2013
Informations about the Winery Rosse Masserie
The Winery Rosse Masserie is one of of the world's greatest estates. It offers 2 wines for sale in the of Salento to come and discover on site or to buy online.
The wine region of Salento
Heel of the Italian boot, sunny and generous vineyard. Fleshy reds: signature Negroamaro ("black-bitter") deep and sturdy, notes of black cherry, plum, spices and a characteristic bitter finish, star in Salice Salentino DOC. Opulent jammy Primitivo di Manduria (= Zinfandel) with notes of black fruits, chocolate and raisin. Supple Malvasia Nera.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Bitter (flavor)
A flavour generally provided in wines by polyphenols and accompanied by a sensation of pungency. In small quantities, bitterness makes you salivate, gives relief to the wine and reinforces its sapidity.
