Winery Torre OspinaOtanari 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 Otanari Negroamaro from the Winery Torre Ospina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Otanari Negroamaro of Winery Torre Ospina in the region of Puglia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Otanari Negroamaro
Pairings that work perfectly with Otanari Negroamaro
Original food and wine pairings with Otanari Negroamaro
The Otanari Negroamaro of Winery Torre Ospina matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini, pasta with neapolitan sauce and mushrooms or leg of lamb with spices.
Details and technical informations about Winery Torre Ospina's Otanari Negroamaro.
Discover the grape variety: Charmont
Intraspecific crossing between Chasselas and Chardonnay, obtained in 1965 by Jean-Louis Simon and selected by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). This grape variety is known and cultivated in Switzerland, but it can also be found in Hungary, Germany, Italy, etc., and is virtually unknown in France. With the same parents, Jean-Louis Simon also obtained the doral.
Last vintages of this wine
The best vintages of Otanari Negroamaro from Winery Torre Ospina are 2017, 0, 2015
Informations about the Winery Torre Ospina
The Winery Torre Ospina is one of of the world's greatest estates. It offers 9 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
