Winery TeanumVento Nero di Troia - 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 Vento Nero di Troia - Negroamaro from the Winery Teanum
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vento Nero di Troia - Negroamaro of Winery Teanum in the region of Puglia is a powerful.
Food and wine pairings with Vento Nero di Troia - Negroamaro
Pairings that work perfectly with Vento Nero di Troia - Negroamaro
Original food and wine pairings with Vento Nero di Troia - Negroamaro
The Vento Nero di Troia - Negroamaro of Winery Teanum matches generally quite well with dishes of beef, pasta or lamb such as recipes of oxtail confit in red wine, smoked salmon pasta gratin or pumpkin parmentier hash.
Details and technical informations about Winery Teanum's Vento Nero di Troia - Negroamaro.
Discover the grape variety: Moscatel rosado
It is said to be a cross between the diagalves and the Muscat of Alexandria obtained in Portugal. It can be found in Peru, Chile, Brazil, Argentina, Portugal, etc. In France, it is practically unknown, certainly because of its late maturity.
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
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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
