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 slow-cooked fillet of beef, lasagna with courgettes and fresh goat cheese or lamb epigram in spicy sauce.
Details and technical informations about Winery Tenuta Canneddi's Valentina Negroamaro.
Discover the grape variety: Sauvignon
Rich, aromatic whites with a fuller mouth than Sauvignon Blanc and softer acidity, featuring aromas of yellow peach, melon, passion fruit, ripe citrus and delicate spicy notes. A grey-skinned mutation of Sauvignon Blanc, made as a rare single variety in Bordeaux (Pessac-Léognan, Graves), the Loire and Chile where it is experiencing a fine qualitative revival. Adds roundness to dry Bordeaux blends. French grape.
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
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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
