Winery Tenuta GiustiniTerramè 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 Terramè Negroamaro from the Winery Tenuta Giustini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terramè Negroamaro of Winery Tenuta Giustini in the region of Puglia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Terramè Negroamaro
Pairings that work perfectly with Terramè Negroamaro
Original food and wine pairings with Terramè Negroamaro
The Terramè Negroamaro of Winery Tenuta Giustini matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish tagine, awara broth or lamb roast with lavender.
Details and technical informations about Winery Tenuta Giustini's Terramè Negroamaro.
Discover the grape variety: Pecorino
Structured, aromatic whites with firm acidity and an ample mouth, featuring aromas of citrus, yellow peach, aromatic herbs (sage, thyme), almond, white flowers and saline mineral notes. Fine length and ageing capacity. Star of Offida Pecorino DOCG in the Marche and Abruzzo Pecorino DOC, driving force behind the revival of great modern Adriatic whites. Native Italian grape rediscovered in the 1980s after near-disappearance.
Last vintages of this wine
The best vintages of Terramè Negroamaro from Winery Tenuta Giustini are 2017, 0, 2015
Informations about the Winery Tenuta Giustini
The Winery Tenuta Giustini is one of of the world's great estates. It offers 18 wines for sale in the of Salento to come and discover on site or to buy online.
The wine region of Salento
Heel of the Italian boot, sunny and generous vineyard. Fleshy reds: signature Negroamaro ("black-bitter") deep and sturdy, notes of black cherry, plum, spices and a characteristic bitter finish, star in Salice Salentino DOC. Opulent jammy Primitivo di Manduria (= Zinfandel) with notes of black fruits, chocolate and raisin. Supple Malvasia Nera.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
