Winery TeanumAlta Syrah
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 Alta Syrah from the Winery Teanum
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alta Syrah of Winery Teanum in the region of Puglia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Alta Syrah
Pairings that work perfectly with Alta Syrah
Original food and wine pairings with Alta Syrah
The Alta Syrah of Winery Teanum matches generally quite well with dishes of beef, pasta or lamb such as recipes of meat and goat pie, very simple spaghetti carbonara or tanjia (lamb shoulder confit).
Details and technical informations about Winery Teanum's Alta Syrah.
Discover the grape variety: Courbu
Structured and aromatic dry or sweet whites with a pale golden hue, an ample palate with preserved acidity and signature aromas of yellow fruits (apricot, peach), citrus, white flowers and honeyed notes in the sweet style. A component of Jurançon AOC, Pacherenc du Vic-Bilh AOC and Béarn AOC blends, it defines the aromatic richness of Béarn whites. French autochthonous variety from the South-West, mainly grown in Béarn and Madiran.
Last vintages of this wine
The best vintages of Alta Syrah from Winery Teanum are 2014, 2009, 2012, 0 and 2013.
Informations about the Winery Teanum
The Winery Teanum is one of of the world's great estates. It offers 76 wines for sale in the of Puglia to come and discover on site or to buy online.
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: Dryer
Term that characterizes a hard and tannic wine.
