Winery Terre di SavaNegroamaro
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 Negroamaro from the Winery Terre di Sava
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Negroamaro of Winery Terre di Sava in the region of Puglia is a powerful.
Wine flavors and olphactive analysis
On the nose the Negroamaro of Winery Terre di Sava in the region of Puglia often reveals types of flavors of oak.
Food and wine pairings with Negroamaro
Pairings that work perfectly with Negroamaro
Original food and wine pairings with Negroamaro
The Negroamaro of Winery Terre di Sava matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish with vegetable tagliatelle, makroud or shoulder of lamb stuffed with cognac.
Details and technical informations about Winery Terre di Sava's Negroamaro.
Discover the grape variety: Villaris
Complex interspecific crossing between the sirius and the white villard obtained in 1984 by Rudolf Eibach and Reinhard Topfer at the Federal Research Center Geilweilerhof in Sielbeldingen (Germany). The Villaris can be found in Germany, the Netherlands, England, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Negroamaro from Winery Terre di Sava are 2019, 0
Informations about the Winery Terre di Sava
The Winery Terre di Sava is one of of the world's greatest estates. It offers 7 wines for sale in the of Puglia to come and discover on site or to buy online.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
