Winery Terra Maiorum - Il Ribelle Bombino Nero

Winery Terra MaiorumIl Ribelle Bombino Nero

The Il Ribelle Bombino Nero of Winery Terra Maiorum is a pink wine from the region of Puglia.
This wine generally goes well with

Details and technical informations about Winery Terra Maiorum's Il Ribelle Bombino Nero.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Regent

A complex interspecific cross between the diana (sylvaner x Müller-Thurgau) and the chambourcin obtained in Germany in 1967 by Gerhardt Alleweldt. It can be found in Quebec (Canada), Belgium and Switzerland, but is little known in France. It should be noted that Regent, a monogenic variety, which is nevertheless resistant to certain cryptogamic diseases, was "bypassed" in 2010 by a less resistant strain of mildew, which was also the case for bianca.

Informations about the Winery Terra Maiorum

The winery offers 21 different wines.
Its wines get an average rating of 3.3.
It is in the top 5 of the best estates in the region
It is located in Pouilles
Find the Winery Terra Maiorum on Facebook

The Winery Terra Maiorum is one of of the world's greatest estates. It offers 19 wines for sale in the of Puglia to come and discover on site or to buy online.

Top wine Puglia
In the top 150000 of of Italy wines
In the top 9000 of of Puglia wines
In the top 40000 of pink wines
In the top 800000 wines of the world

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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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