Winery Tenute IacovazzoTramonto Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Tramonto Rosso from the Winery Tenute Iacovazzo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tramonto Rosso of Winery Tenute Iacovazzo in the region of Basilicata is a powerful.
Food and wine pairings with Tramonto Rosso
Pairings that work perfectly with Tramonto Rosso
Original food and wine pairings with Tramonto Rosso
The Tramonto Rosso of Winery Tenute Iacovazzo matches generally quite well with dishes of beef, pasta or lamb such as recipes of navarin of the sea da gigi, chinese bowl or fillet of lamb in potato dressing.
Details and technical informations about Winery Tenute Iacovazzo's Tramonto Rosso.
Discover the grape variety: Primitivo
Powerful, sun-drenched reds with a dark robe and generous alcohol, showing aromas of stewed blackberry, stewed plum, dried fig, chocolate, gentle spice and balsamic notes. Supple tannins, indulgent finish. Star of Puglia with Primitivo di Manduria DOC, Gioia del Colle DOC and Salice Salentino. Identical to American Zinfandel and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Tramonto Rosso from Winery Tenute Iacovazzo are 0
Informations about the Winery Tenute Iacovazzo
The Winery Tenute Iacovazzo is one of of the world's great estates. It offers 14 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Austere region of southern Italy between Campania and Apulia, kingdom of volcanic Aglianico. Aglianico del Vulture signature DOCG on volcanic soils (~1,500 ha at 700 m): powerful, structured reds with signature notes of black cherry, blackberry, tobacco, leather, liquorice and a smoky mineral touch, firm tannins and long ageing — compared to Nebbiolo and Barolo. Also sun-drenched Primitivo, round Montepulciano. Fresh Greco and Fiano whites.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
