Winery TeanumÒtre Meat Negroamaro
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 Òtre Meat Negroamaro from the Winery Teanum
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Òtre Meat Negroamaro of Winery Teanum in the region of Puglia is a powerful.
Food and wine pairings with Òtre Meat Negroamaro
Pairings that work perfectly with Òtre Meat Negroamaro
Original food and wine pairings with Òtre Meat Negroamaro
The Òtre Meat Negroamaro of Winery Teanum matches generally quite well with dishes of beef, pasta or lamb such as recipes of chicken, beef and lamb couscous (morocco), soft and inexpensive pasta gratin or lamb mice confit in port wine.
Details and technical informations about Winery Teanum's Òtre Meat Negroamaro.
Discover the grape variety: Kéknyelű
Mineral and structured whites for ageing, with a golden colour, a taut palate with high acidity, and signature aromas of white flowers (acacia), citrus (lemon, grapefruit), flint and typified volcanic notes. Prestigious and exclusive profile. Star of Badacsony, grown almost exclusively on the volcanic slopes of Mount Badacsony above Lake Balaton; a Hungarian patrimonial jewel. Native Hungarian white variety from the Balaton region.
Last vintages of this wine
The best vintages of Òtre Meat Negroamaro from Winery Teanum are 0, 2012
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: Press (wine)
In red winemaking, wine made from the marcs by pressing after devatting. See goutte (wine of).
