Winery Tenuta CanneddiValentina 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 Valentina Negroamaro from the Winery Tenuta Canneddi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Valentina Negroamaro of Winery Tenuta Canneddi in the region of Puglia is a powerful.
Food and wine pairings with Valentina Negroamaro
Pairings that work perfectly with Valentina Negroamaro
Original food and wine pairings with Valentina Negroamaro
The Valentina Negroamaro of Winery Tenuta Canneddi matches generally quite well with dishes of beef, pasta or lamb such as recipes of veal shank with mushrooms, one pot pasta with creamy chicken farfalle or mediterranean lamb necklace.
Details and technical informations about Winery Tenuta Canneddi's Valentina Negroamaro.
Discover the grape variety: Pascal
Pascal blanc is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Pascal blanc can be found in many vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Tenuta Canneddi
The Winery Tenuta Canneddi is one of of the world's greatest estates. It offers 3 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
