Winery TeanumÒtre Negroamaro
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 Òtre Negroamaro from the Winery Teanum
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Òtre Negroamaro of Winery Teanum in the region of Puglia is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Òtre Negroamaro of Winery Teanum in the region of Puglia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of balsamic.
Food and wine pairings with Òtre Negroamaro
Pairings that work perfectly with Òtre Negroamaro
Original food and wine pairings with Òtre Negroamaro
The Òtre Negroamaro of Winery Teanum matches generally quite well with dishes of beef, pasta or lamb such as recipes of barbecue burger, spaghetti with squid ink (italy) or berber giblet frying pan.
Details and technical informations about Winery Teanum's Òtre Negroamaro.
Discover the grape variety: Bonarda
Supple, fruity reds with an intense ruby colour, soft tannins and a generous palate, showing signature aromas of red fruits (cherry, raspberry), plum, soft spices and floral notes. Often made as frizzante (lightly sparkling), a festive and approachable style. Star of Oltrepò Pavese and Colli Piacentini. A name shared by several distinct varieties: the indigenous Piedmontese Bonarda (not to be confused with Bonarda from Argentina, which is actually Charbono).
Last vintages of this wine
The best vintages of Òtre Negroamaro from Winery Teanum are 2016, 2017, 2015, 2014
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: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
