Winery Terra dei RePacus
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 Pacus from the Winery Terra dei Re
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pacus of Winery Terra dei Re in the region of Basilicata is a powerful.
Food and wine pairings with Pacus
Pairings that work perfectly with Pacus
Original food and wine pairings with Pacus
The Pacus of Winery Terra dei Re matches generally quite well with dishes of beef, pasta or lamb such as recipes of sloth pork loin, lasagna with courgettes and fresh goat cheese or lamb chops with lemon and herbs.
Details and technical informations about Winery Terra dei Re's Pacus.
Discover the grape variety: Aglianico
Powerful, tannic reds with deep colour and tight structure, with aromas of black cherry, blackberry, leather, tobacco, coffee and balsamic-volcanic mineral notes. High acidity and very fine ageing potential, often compared to nebbiolo. Star of Taurasi DOCG in Campania and Aglianico del Vulture DOCG in Basilicata (vines planted on volcanic soils). Late-ripening southern Italian variety of probable ancient Greek origin.
Last vintages of this wine
The best vintages of Pacus from Winery Terra dei Re are 0, 2007
Informations about the Winery Terra dei Re
The Winery Terra dei Re is one of of the world's great estates. It offers 21 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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
