Winery Torre QuartoDonna Teresa Rosso
Red wine
This wine is a blend of 2 varietals which are the Primitivo and the Sangiovese.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Donna Teresa Rosso from the Winery Torre Quarto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Donna Teresa Rosso of Winery Torre Quarto in the region of Puglia is a powerful.
Food and wine pairings with Donna Teresa Rosso
Pairings that work perfectly with Donna Teresa Rosso
Original food and wine pairings with Donna Teresa Rosso
The Donna Teresa Rosso of Winery Torre Quarto matches generally quite well with dishes of beef, pasta or lamb such as recipes of feijoada ( portuguese cassoulet ), tagliatelle with shrimps or lamb kleftiko (greek).
Details and technical informations about Winery Torre Quarto's Donna Teresa 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 Donna Teresa Rosso from Winery Torre Quarto are 2009, 0, 2010
Informations about the Winery Torre Quarto
The Winery Torre Quarto is one of of the world's great estates. It offers 33 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
