Winery SalvalaiBorgoantico Rosso
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 Borgoantico Rosso from the Winery Salvalai
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Borgoantico Rosso of Winery Salvalai in the region of Puglia is a powerful.
Food and wine pairings with Borgoantico Rosso
Pairings that work perfectly with Borgoantico Rosso
Original food and wine pairings with Borgoantico Rosso
The Borgoantico Rosso of Winery Salvalai matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef with pepper, lasagne bolognaise (mascarpone) or leg with a spoon or seven o'clock leg.
Details and technical informations about Winery Salvalai's Borgoantico Rosso.
Discover the grape variety: Bayan shirei
This vine is most certainly finding its first origins in Azerbaijan. It can be found in many other Eastern countries such as Armenia, Uzbekistan, Georgia, Dagestan, Kazakhstan, Ukraine, Russia, ... totally unknown in France.
Informations about the Winery Salvalai
The Winery Salvalai is one of of the world's great estates. It offers 37 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
